Three Risottos with Brown Rice

Enjoy the flavors of three different risottos: shrimp tail risotto, tuna and zucchini risotto, and smoked salmon risotto.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Salt, table

  • pieces Spices, pepper, white

  • pieces Cheese, Parmesan, grated

Rižota s tuno in bučkami

  • 1 spoon Shallot

  • 2 cans Fish, tuna, in oil

  • 2 dl Soup base, chicken, cube

  • 0.5 dl Alcohol, Wine, White

  • 140 g Rice, brown

  • pieces Butter, unsalted

  • pieces Oil, olive

  • 1 piece Small pumpkins

Rižota s škampovimi repki

  • 250 g Fish, shrimp

  • 0.5 piece Onion, raw

  • 0.5 dl Alcohol, Wine, White

  • 2 dl Soup base, chicken, cube

  • 140 g Rice, brown

  • 1 spoon Butter, unsalted

  • pieces Oil, olive

Rižota z dimljenim lososom

  • 0.5 piece Caraway, fresh

  • 2 dl Soup base, chicken, cube

  • 140 g Rice, brown

  • 100 g Fish, salmon, smoked

  • pieces Butter, unsalted

Steps

  1. Shrimp tail risotto: finely chop the shallot and sauté it in olive oil. Add the peeled shrimp tails and quickly sauté them. Deglaze with white wine and fish stock. Let it simmer for 5 minutes, then add the brown rice. Season with salt and pepper to taste. When the rice is still slightly firm, remove the risotto from the heat and stir in butter and olive oil.

  2. Smoked salmon risotto: clean, wash, and cut the fennel into smaller pieces. Sauté the fennel pieces in butter. Add the fish stock and brown rice. Once the rice is cooked, add the shredded smoked salmon. Season with salt and pepper to taste. For a creamier risotto, stir in a tablespoon of butter.

  3. Tuna and zucchini risotto: sauté the finely chopped shallot in olive oil. Add the drained tuna and sauté for 2 minutes. Deglaze with fish stock and white wine. Simmer for about 5 minutes, then add the brown rice. Season with salt and pepper to taste. When the rice is still slightly firm, remove the risotto from the heat and stir in butter and olive oil. Finally, add the diced zucchini to the risotto. Stir and wait for the zucchini to soften slightly in the hot risotto.

  4. Serve the three risottos on a plate, add a bit of grated Parmesan, and garnish with a sprig of rosemary. Serve and enjoy.

Nutrition Information (Per 100g)

  • Calories: 209.75 kcal
  • Fat: 5.4 g
    • Saturated Fat: 1.17 g
  • Carbohydrates: 24.29 g
    • Sugars: 0.15 g
  • Protein: 13.06 g
  • Fiber: 1.02 g

Advice

The fish stock can be prepared from shrimp shells.