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13Ingredients
55Minutes
610Calories
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Ingredients
US|METRIC
6 SERVINGS
- 8 cups fish stock
- 3 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 1/3 cup yellow onion (finely chopped)
- 1 celery stalk (finely chopped)
- 1 garlic clove (minced)
- 3/4 lb. sea bass fillet (cut into 2-inch chunks)
- 3 cups arborio rice
- 1 cup dry white wine (at room temperature)
- 1 fennel bulb (small, trimmed and thinly sliced)
- fronds (reserved for garnish, optional)
- freshly ground pepper
- salt
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1230mg51% |
| Potassium740mg21% |
| Protein25g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber5g20% |
| Sugars<1g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Julie 4 years ago
This recipe was easy to follow and best part, allowed the sweet delicate flavors from the White Sea Bass I used to come out nicely.