Beetroot Risotto With Grilled Mackerel Recipe

Recipe By Slurrp

This Beetroot Risotto with Grilled Mackerel is a vibrant and flavorful dish that combines the earthy sweetness of beetroot with the rich and smoky flavors of grilled mackerel. The creamy risotto is cooked with beetroot puree, giving it a beautiful pink color and a subtle earthy taste. Topped with grilled mackerel fillets, this dish is a perfect balance of flavors and textures. It's a great option for a light and nutritious meal that is both satisfying and visually appealing.

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Beetroot Risotto With Grilled Mackerel
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Ingredients for Beetroot Risotto With Grilled Mackerel Recipe

  • 1 Medium Sized Beetroots, Peeled And Chopped
  • 1/2 Onion, Finely Chopped
  • 1 cloves Cloves Of Garlic, Minced
  • 1/2 cup Arborio Rice
  • 1/4 cup White Wine
  • 2 cup Vegetable Stock
  • 2 Mackerel Fillets
  • As required Salt And Pepper, To Taste
  • as needed Olive Oil, For Cooking And Grilling
  • as needed Fresh Herbs, For Garnish
  • as per your need Lemon Wedges, For Serving

Directions: Beetroot Risotto With Grilled Mackerel Recipe

Cooking Directions

  • STEP 1.Start by preparing the beetroot puree. Peel and chop the beetroot, then boil until tender. Blend until smooth and set aside.
  • STEP 2.In a large saucepan, heat olive oil and sauté the onion until translucent. Add the garlic and cook for another minute.
  • STEP 3.Add the Arborio rice to the pan and stir to coat it with the oil. Pour in the white wine and cook until it has evaporated.
  • STEP 4.Gradually add the vegetable stock, one ladle at a time, stirring constantly until the rice absorbs the liquid. Repeat until the rice is cooked al dente.
  • STEP 5.Stir in the beetroot puree and cook for a few more minutes until the risotto is creamy and pink. Season with salt and pepper to taste.
  • STEP 6.Meanwhile, preheat a grill pan or barbecue. Season the mackerel fillets with salt, pepper, and a drizzle of olive oil. Grill for 3-4 minutes on each side until cooked through.
  • STEP 7.Serve the beetroot risotto in bowls, topped with the grilled mackerel fillets. Garnish with fresh herbs, such as dill or parsley, and a squeeze of lemon juice.
  • STEP 8.Enjoy this delicious and colorful Beetroot Risotto with Grilled Mackerel as a main course or a light lunch option.

Cooking Tips

  • To save time, you can use pre-cooked beetroot instead of boiling it yourself.
  • Make sure to stir the risotto constantly to prevent it from sticking to the pan and to achieve a creamy texture.
  • If you prefer a stronger beetroot flavor, you can add some grated beetroot to the risotto along with the puree.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto gently in a saucepan with a splash of vegetable stock or water to restore its creamy texture.
  • Serve the reheated risotto with a fresh salad or steamed vegetables for a complete meal.
Nutrition
value
154
calories per serving
< 1 g Fat5 g Protein28 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    5g
  • Carbs
    28g
  • Fiber
    2g

MacroNutrients

  • Carbs
    28g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    2mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    92mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp