Roasted char on herb-parmesan risotto

Sabrina from „Sabrinakocht“ has conjured up a freshly caught summer recipe

And this is how it's done:


  • 2 char fillets
  • 175 g risotto rice
  • 750 ml vegetable stock
  • 1 onion
  • Parmesan cheese, finely grated,
  • Herbs, fresh or frozen
  • olive oil
  • fish seasoning, salt
  • 100 ml white wine
  • rosemary, lemon


  1. Chop the onion and sauté until translucent.
  2. Add the risotto rice and sauté for 1-2 minutes. Do not forget to stir!
  3. Deglaze with the white wine and let it boil down until there is almost no liquid left.
  4. Keep adding vegetable stock and let it boil down until the rice is cooked through and the liquid is almost gone. Stir again and again.
  5. Then purée the herbs with olive oil and mix into the risotto.
  6. Finally, stir in the finely grated Parmesan.
  7. Season with salt and pepper.
  8. Season the char with salt and fish spices and sear on the skin side.
  9. Serve the char fillet on risotto rice with lemon slices and rosemary.
Heimat hat man im Herzen.
Und auf dem Mittagstisch.