Directions:
- Heat a large saute pan on a medium heat
- Add half the butter and fry the onions until soft
- Add the rice slowly to the onions and make sure all the grains are coated
- Slowly add the stock and wine stirring for the rice to absorb the liquid
- Add the chopped fennel and continue stirring
- Half way through cooking the rice add the smoked haddock, crayfish and squid rings
- Keep stirring then add the rest of the butter
- 10 minutes from the end, in a separate pan, fry the fillets of fish skin down in a little butter and olive oil
- To serve, divide the risotto onto 4 plates in a mound then place the pan-fried fillets of fish, skin side up, on top
- Garnish with finely chopped parsley and Parmesan shavings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1695.12 Kcal (7097 kJ) | ||
| Calories from fat | 381.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.38g | 65% | |
|---|---|---|---|
| Cholesterol | 205mg | 68% | |
| Sodium | 40171.21mg | 1674% | |
| Potassium | 693.99mg | 15% | |
| Total Carbs | 247.99g | 83% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 28.26g | 57% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 91.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 282.05 Kcal (1181 kJ) | ||
| Calories from fat | 63.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 65% | |
|---|---|---|---|
| Cholesterol | 34.11mg | 68% | |
| Sodium | 6684.06mg | 1674% | |
| Potassium | 115.47mg | 15% | |
| Total Carbs | 41.26g | 83% | |
| Sugars | 0.37g | 9% | |
| Dietary Fiber | 0.62g | 15% | |
| Protein | 4.7g | 57% | |
| Vitamin C | 1.9mg | 19% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.3mg | 9% | |
| Calcium | 15.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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