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Red risotto with monkfish

See full recipe on: La Cucina Italiana



Ingredients

24 cherry tomatoes
Extra-virgin olive oil
Dried oregano
Salt
Freshly ground black pepper
1 (1/2-pound) piece monkfish fillet, cut into 3/4-inch pieces
4 3/4 cups homemade vegetable broth, or 2 cups vegetable broth diluted with 2 3/4 cups water
1 shallot, thinly sliced
1 3/4 cups carnaroli or vialone nano rice
1/4 cup dry white wine
11/4 cups tomato sauce, warmed
Fresh basil sprigs, for garnish

Nutrition 4 servings

Per Serving % Daily Value
Calories 471
Fat 8g 13%
Carbs 79g 26%
Protein 16g 32%
Fiber 2g 11%
Cholesterol 14mg 4%
Sodium 468mg 19%
     
Fat
Carbs
Protein

Preparation






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