Ingredients for Lemon Herb And Fish Risotto
- 4 tablespoons (57g) butter
- White Fish Fillets
- 4 cups (950ml) fish stock
- 1 medium yellow onion, finely chopped
- Garlic Clove
- Ground Turmeric
- Risotto Rice
- 2 tablespoons fresh lemon juice
- Fresh Parsley
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- Lemons
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How to Make Lemon Herb And Fish Risotto
- Melt 2 tablespoons of butter in a large frying pan over medium-high heat. Add the fish in batches and fry for 3 minutes per side, or until cooked through. Remove from the pan and set aside.
- In a separate saucepan, bring the fish stock to a simmer. Cover and keep warm.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the onion and garlic and cook over medium heat for 3-5 minutes, or until softened.
- Stir in the turmeric and cook for 1 minute more.
- Add the Arborio rice and stir to coat with the butter and aromatics.
- Add ½ cup of the warm fish stock to the rice, stirring constantly until absorbed. Continue adding the stock, ½ cup at a time, stirring continuously until each addition is absorbed and the rice is creamy and al dente (about 20 minutes).
- Stir in the lemon juice, parsley, chives, and dill.
- Gently fold in the cooked fish.
- Serve immediately, garnished with lemon or lime wedges and fresh herb sprigs.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
5g
Fat
42g
Carbs
9g
