Lemon, Herb and Fish Risotto

READY IN: 40mins




  • 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.