FISH ON CREAMY RISOTTO
This fish on creamy risotto is a simple but delicious meal that has a restaurant feel to it. The risotto is amazingly easy yet turns out so well!
Making risotto in the oven is a fairly new thing for me – I wish I’d tried it sooner! You’ll have plenty of time to prepare the fish and asparagus while the risotto cooks, which makes for a very easy dinner.
I tried both lemon fish and tarakihi for this recipe and preferred the meatier lemon fish. Feel free to add some extra veggies if you like – beans would be a great option.
FISH ON CREAMY RISOTTO
This fish on creamy risotto is a simple but delicious meal that has a restaurant feel to it. The risotto is amazingly easy yet turns out so well!
Ingredients
RISOTTO
- 3 cups chicken stock (750ml)
- 1 cup arborio rice (220g)
- 2/3 cup finely grated parmesan (53g)
- 1/3 cup white wine (80ml)
- 2 Tbsp butter
- 1 tsp salt
- 60 g baby spinach (2.1oz)
FISH
- 1/4 cup plain flour (38g)
- 600 g white fish fillets (1lb 5oz)
- 1 Tbsp butter
- 1 Tbsp olive oil
ASPARAGUS
- 250 g fresh asparagus (8.8oz)
Instructions
Preheat oven to 180ºC (360ºF) fan bake.
COOK RICE
Bring chicken stock to a simmer (either in a saucepan or in the microwave). Place the rice and 2 1/2 cups chicken stock in a large oven-safe dish (with a lid). Place the lid on and cook for 30 minutes, until most of the liquid is absorbed and rice is tender.
COOK FISH
While rice is cooking, place flour on a plate and season well with salt and pepper. Dip fish fillets in flour to lightly coat. Heat butter and olive oil in a large frying pan until butter has melted and started to bubble. Add fish fillets and cook for 2-3 minutes on each side, until browned and cooked through.
COOK ASPARAGUS
While fish cooks, trim any dry ends off the asparagus. Place asparagus in a microwave safe dish and cook for 2 minutes, until tender.
FINISH PREPARING RISOTTO
Remove rice from oven and add remaining half cup of stock, parmesan, wine, butter and salt. Stir vigorously for a couple of minutes, until risotto is creamy. Stir in spinach and season well with cracked pepper, to taste.
SERVE
Divide risotto between individual serving plates and top with fish and asparagus.
Recipe Notes
WINE MATCH: Go for a Chardonnay.
GLUTEN-FREE OPTION: Ensure chicken stock is gluten-free. Use plain gluten-free flour for the fish.
INGREDIENT NOTES: I used lemon fish for this recipe, which worked really well. However, you can use any white fish you like.
INGREDIENT SWAPS: If you don’t want to use wine, leave it out. You can replace with a little extra stock or boiling water. Beans are a good alternative (or addition) to asparagus.
STORING AND REHEATING: Store individual servings in airtight containers in the fridge. Reheat in the microwave.
ALSO ON THE MENU
2 Comments
Loved this fish recipe with the yummy risotto, which was so, so, so easy to do – wish I’d known this technique years ago. I’m definitely going to make it again soon. It would go with lots of different meats as well as the fish. I used lemon fish which was a hit in this house! Thanks for yet another great recipe.
So pleased to hear this meal went down well, Rosie! Thanks so much for your kind feedback 🙂