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Risotto met rode biet en citroengras en met sous-vide kabeljauw
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Ingredients
- 4 verse kabeljauwfilets met vel (± 150-200 g elk)
- 20 g extra vergine olijfolie
- 4 takjes verse tijm en iets meer om af te werken
- 2 tl geraspte citroenschil en iets meer om af te werken
- 2180 g water
- 30 g citroensap vers geperst, en 1 tl om af te werken
- 30 g sjalotten gehalveerd
- 200 g rode bieten in stukken (2-3 cm)
- 240 g risottorijst bv. Carnaroli of Arborio
- 130 g droge witte wijn
-
1
volle tl groentebouillonpasta
or ½ groentebouillonblokje (voor 0,5 l) verkruimeld - 1 - 2 stengels vers citroengras in schijfjes (2 mm)
- 1 tl zout
- 2 snuifjes gemalen witte peper
- 40 g boter in stukken
- Nutrition
- per 1 portie
- Calories
- 562.5 kcal / 2365.8 kJ
- Protein
- 42.3 g
- Fat
- 18.5 g
- Carbohydrates
- 53 g
- Fibre
- 2.7 g
- Saturated Fat
- 6.8 g
- Sodium
- 1501.3 mg
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