Total Time
40mins
Prep 10 mins
Cook 30 mins

An unusual, delicately flavoured, fish risotto. The trick to risotto, is allowing the rice to completely absorb each addition of stock. from Kitchen Classics : The Italian Kitchen

Ingredients Nutrition

Directions

  1. Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
  2. Remove from the pan and set aside.
  3. Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
  4. To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
  5. Add the turmeric and stir for one minute.
  6. Add the rice, and stir to coat.
  7. Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
  8. Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
  9. Stir in the lemon juice, parsley, chives and dill.
  10. Add the fish, and stir gently.
  11. Serve garnished with slices of lemon or lime, and herb sprigs.
Most Helpful

Great and easy recipe. Did it for dinner - wife loved it!

Igino March 26, 2014

Cooked this tonight for dinner. I used homemade stock, made from yabbies. The fish was Barramundi. Total cooking time was more like 1 hour but worth the effort. This was the best meal IVe cooked in months. Highly recommended.

paulcherry December 03, 2012