A simple dish that will keep you busy for a while.
It is a main course, but you can also eat it as a lunch as a starter, but in smaller portions.
Dish for 2 people.
Ingredients:
250 gr. Risotto rice
250 gr. Pangasius fillet in cubes
1 white onion
2 cloves of garlic
1 glass of white wine
1 l. Broth (doesn’t matter which one)
2 lumps of butter + oil
2 tsp curry powder
Parmesan cheese
2 handfuls of arugula lettuce
Preparation:
Heat the broth. Chop the onion finely and press the garlic.
Heat 1 knob of butter and some oil in the pan. Do not let this get too hot, the butter should not color.
Fry the onion and garlic here until the onion is translucent.
Add the wine and let it evaporate almost completely.
Now add the risotto and fry until the rice becomes a little translucent.
Now add 1 spoon of stock and stir. Only add the next spoonful of stock when the liquid from the first spoonful has been completely absorbed. Keep repeating this until the risotto is ready. This takes 20 to 25 minutes.
At the end, fry the Pangasius fillet pieces in a separate pan with a little salt and pepper.
When the risotto is done, add the curry powder, if necessary. also salt and pepper. Stir well and then add the knob of butter and the Parmesan cheese. Stir well again and then put a lid on the pan so that everything melts properly.
Serve with the curry risotto first on the plate, topped with a handful of arugula lettuce and topped with the fish.
Enjoy your meal.
