Saturday, September 25, 2010

Grilled Tilapia and Mushroom Risotto

My girlfriends and I went to Reno for dinner a while back, and we went to this Italian Ristorante called La Vecchia. I loved this meal so much, I decided to try and re-create it.

Garlic and Onions Minced with fresh basil, thyme, and oregano.
Fresh Mushrooms (your choice)
2 Cups Whole Grain Risotto
Butter (1/4 cube)
2 Cups Chicken broth
1 red or orange bell pepper
Red Wine
3 Tilapia Steaks
Olive oil
Fresh Spinach

Brown bell pepper onion, garic and herbs in olive oil and add chicken broth and risotto. cook down on low until risotto is tender. Add butter, 1/2 cup red wine and mushrooms, if it seems a little dry, add 1/4 cup of water. Turn down to low and cover.
Steam or saute your spinach. The spinach will be the bed for the risotto and tilapia. Place Spinach on your plate, add 1/2 to 1 cup of Risotto on top of spinach.

Marinate the tilapia in olive oil and garlic and orange juice (just a little) and salt and pepper. Grill until done. Place atop your risotto.

This meal is seriously decadent, easy, healthy and low calorie. Don't forget to pour yourself a glass of Pinot Noir to compliment the Risotto.

Spinach is low in calories but extremely high in vitamins, minerals and other phytonutrients. Tilapia is very low in calories and fat, but is a great source of Omega 3's and 6's and also protein. This dish will set you back about 300-400 calories depending on the size of your risotto portion. Probably worth about 6 weight watchers points.

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