Recipe: Saffron risotto with grilled vegetables, sea bass and tomato
For athletes, it is important to eat a healthy and varied diet. So too for our riders during a grand tour. During the past Tour de France, food coaches Remco Henkes, Karin Lambrechtse and Franka van Hulten made a lot of tasty and healthy dishes. After all, sports performance is never achieved without proper nutrition. In this article we share another recipe. Today on the Jumbo food menu: Risotto with vegetables, tomato and sea bass!
In the first week of the Tour de France, the peloton rode through Italy and France. The course was very diverse with a number of flat, hilly and mountain stages. Did you know that a cyclist needs to ingest an average of about 8,000 - 9,000 calories daily due to his efforts on the bike?
Saffron risotto with grilled vegetables, sea bass and tomato antiboise
Risotto requirements:
- 200 grams of risotto rice
- 550 ml vegetable stock
- 20 ml white wine
- 1 gram saffron
- 10 gram parmesan cheese
- 30 gram light cream cheese
- 20 ml milk
20 grams shallots
- 300 grams of sea bass fillet
Grilled vegetables:
- 100 grams of green asparagus
- 100 gr red bell bell pepper
- 50 gr red onion
- 100 gr zucchini
- 100 gr eggplant
- 1 garlic clove
- 2 sprigs of Thyme
- 1 sprig of Rosemary
- Pepper and salt
Tomato Antiboisse:
- 100 grams snack tomatoes
- 30 grams of red onion
- 10 grams of capers
- 1 clove of garlic
- 2 grams of basil
- 10 ml aceto balsamic vinegar
- 10 ml extra virgin olive oil
A recipe that invariably goes down well with Jonas Vingegaard, Wout van Aert, Matteo Jorgenson and the others. The food coaches get the compliments, so this recipe is definitely worth a try!
Preparation
Risotto:
You always make the rice à la minute, so make sure you have already prepared the other items.
Make a vegetable stock or use a vegetable paste or cube.
Lightly sauté the risotto rice in a pan with shallots and the saffron. The flavor will now release nicely and the risotto grain will open up. Deglaze with the white wine, then add the vegetable stock little by little, allowing the rice to slowly absorb the stock, put it on low heat with a lid and then add the stock little by little.
When the risotto is cooked, add the milk, cream cheese and cheese at the end and then serve immediately.
Sea bass:
Grill the sea bass briefly on the skin, turning once a quarter turn for a nice diamond. Cook. Continue in the oven and season with salt and pepper.
Grilled vegetables:
Cut everything into nice and long slices and grill in the grill pan. Sauté the garlic, thyme and rosemary with them and cook further in the oven if necessary. Season with salt and pepper to taste.
Antiboisse:
Sauté the onion in a pan with the garlic. Quarter the tomatoes and add along with the capers, basil, aceto balsamic vinegar and olive oil. Heat this together briefly.
Enjoy your meal!
