Entertaining
Butternut Saffron Risotto
with Seared Barramundi
- 10m prep
- 30m cook
- Serves 2
Butternut Saffron Risotto
-
RECIPE CREATED BY
Friends & Family -
Pairs with Chardonnay
-
Perfect for Weekends
-
Perfect for Family Meal
Ingredients
1
cup
arborio rice
2
6-oz
The Better Fish® Barramundi Skinless Fillets
2
cups
chicken broth
2
cups
butternut squash
diced
diced
2
tablespoons
shallot
thinly sliced
thinly sliced
1
tablespoon
butter
1
teaspoon
white wine vinegar
½
cup
parmesan cheese
¼
teaspoon
saffron threads
6
fresh sage leaves
1
teaspoon
salt
6
tablespoons
olive oil
divided
divided
Nutrition per serving
| Calories | 1103.21kcal | 55% |
|---|---|---|
| Fat | 56.3 | 80% |
| Carbs | 99.36 | 38% |
| Sugars | 4.67 | 5% |
| Protein | 49.24 | 98% |
| Sodium | 2346.06mg | 117% |
| Fiber | 3.65 | 13% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 1103.21kcal | 55% |
|---|---|---|
| Fat | 56.3 | 80% |
| Saturated Fat | 13.44 | 67% |
| Monounsaturated Fat | 34.53 | 3453% |
| Polyunsaturated Fat | 5.07 | 507% |
| Carbs | 99.36 | 38% |
| Fiber | 3.65 | 13% |
| Sugars | 4.67 | 5% |
| Protein | 49.24 | 98% |
| Cholesterol | 118mg | 39% |
| Sodium | 2346.06mg | 117% |
| Calcium | 356.5mg | 45% |
| Magnesium | 89.62mg | 24% |
| Potassium | 1235.5mg | 35% |
% Daily Value*
| Iron | 2.85mg | 20% |
|---|---|---|
| Zinc | 2.12mg | 21% |
| Phosphorus | 295.59mg | 42% |
| Vitamin A | 4638.15mkg | 580% |
| Thiamin B1 | 0.28mg | 25% |
| Riboflavin B2 | 0.29mg | 21% |
| Niacin B3 | 3.95mg | 25% |
| Vitamin B6 | 0.46mg | 33% |
| Folic Acid B9 | 51.14mkg | 26% |
| Vitamin B12 | 0.3mkg | 12% |
| Vitamin C | 30.32mg | 38% |
| Vitamin D | 15.4mkg | 308% |
| Vitamin E | 8.55mg | 71% |
| Vitamin K | 51.08mkg | 68% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
6.7/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 3.65 | 13% DV |
| Protein 49.24 | 98% DV |
| Calcium 356.5mg | 45% DV |
| Magnesium 89.62mg | 24% DV |
| Potassium 1235.5mg | 35% DV |
| Iron 2.85mg | 20% DV |
| Vitamin A 4638.15mkg | 580% DV |
| Vitamin C 30.32mg | 38% DV |
Nutrients with negative impact
| Saturated Fat 13.44 | 67% DV |
| Carbs 99.36 | 38% DV |
| Sugars 4.67 | 5% DV |
| Cholesterol 118mg | 39% DV |
| Sodium 2346.06mg | 117% DV |
Risotto requiring nearly no toil? It’s not a fish tale! Deliciously layered flavor combinations result in this deceptively simple to cook dish: Butternut Saffron Risotto with Seared Barramundi—sure to be a hit with your household.
Recipe, food styling and photography by Natalie Paramore.
Instructions
Step 1
Heat oven to 425 degrees F. Toss butternut squash cubes with 1 teaspoon olive oil and 1 teaspoon each of black pepper and salt. Roast for 20 min on a baking sheet lined with parchment paper.
Step 2
Meanwhile, melt butter in a pot with thinly sliced shallots for 2-3 minutes until fragrant.
Step 3
Add Arborio rice and white wine vinegar and toast for 2-3 minutes more on high heat in the pot, stirring frequently.
Step 4
Add saffron and one cup of chicken broth to pot. Bring to a boil and stir until all liquid is absorbed. Add remaining chicken broth, stirring until all liquid is absorbed. Stir in parmesan cheese until well combined. Season with salt and pepper to taste.
Step 5
In a non-stick pan, melt remaining butter. Season barramundi fillets with salt and pepper. Put into pan on high heat, searing each side for 3-4 minutes until cooked through.
Step 6
Remove filets from pan and add remaining olive oil. Fry sage leaves for 2-3 minutes until crispy.
Step 7
Serve risotto in bowls, topping with barramundi fillets and fried sage leaves.
Suggested sides
-
Tuscan
White Beans -
Baby Spinach
Salad
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