Name: Lemon, Herb and Fish Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 60 g butter; 400 g skinless firm white fish fillets, cut into 3 cm (such as coley, cod, blue-eye, ling, hake); 5 cups fish stock; 1 onion, finely chopped; 1 garlic clove, crushed; 1 teaspoon ground turmeric; 330 g risotto rice (arborio); 2 tablespoons lemon juice; 1 tablespoon chopped fresh parsley; 1 tablespoon snipped chives; 1 tablespoon chopped dill; sliced lemons or lime, for garnish

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Recipe by Karen Elizabeth

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Lemon, Herb and Fish Risotto created by Jock M.

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

Ready In:: 40mins
Serves:
Units:

Nutrition Information

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ingredients

60 g butter
400 g skinless firm white fish fillets, cut into 3 cm (such as coley, cod, blue-eye, ling, hake)
5 cups fish stock
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon ground turmeric
330 g risotto rice (arborio)
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon snipped chives
1 tablespoon chopped dill
sliced lemons or lime, for garnish

directions

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.
Remove from the pan and set aside.
Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
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.
Add the turmeric and stir for one minute.
Add the rice, and stir to coat.
Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
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.
Stir in the lemon juice, parsley, chives and dill.
Add the fish, and stir gently.
Serve garnished with slices of lemon or lime, and herb sprigs.

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RECIPE MADE WITH LOVE BY

@Karen Elizabeth

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@Karen Elizabeth

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"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"

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review by euphoriadesigns

11/8/2017

This is becoming a family favourite! I use frozen fish, usually Pollock, smoked haddock and salmon and poach in vegetable stock to defrost whilst I prep everything else. Great for midweek comfort food. I'm a big fan of turmeric but I wouldn't normally think of using it with fish, very pleasantly surprised!
tweak by euphoriadesigns

11/8/2017

I use frozen fish poached in vegetable stock so I have a fishy-veggie stock for the rice. I also put in some finely chopped spinach towards the end because I'm Mum!
review by Karolina C.

9/20/2017

Very delicious... I didn't have fish stock so I used chicken also no turmeric for me
photo by Jock M.

3/9/2017
review by Jock M.

3/9/2017

Excellent, very soft subtle flavours. I used home made stock from home grown Jade Perch from my aquaponics set up. The fish I used were locally caught Mullet fillets. Next time Ill try adding some Winter Tarragon.