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Creamy Fish Risotto

Risotto:
2 tb Sunflower oil
1 Onion; finely chopped
1 ts Turmeric
2 Cloves garlic; finely chopped
320 g JS arborio risotto rice
1 tb Fish sauce
450 ml Hot water; (3/4 pint)
1 410 gram can evaporated milk
1/2 15 g pack fresh thyme; finely chopped
1/2 Lemon; juice of
Salt and freshly ground black pepper


Fish:
400 g Coley fillets; (13oz)
50 g Butter; (2oz)


For the risotto, heat the oil in a large pan, add the onion and cook until it is softened.

Add the turmeric, garlic and rice and cook for 1-2 minutes.

Pour in the fish sauce and water, cook gently until the liquid is absorbed, approximately 5-7 minutes.

Add the evaporated milk, thyme, lemon juice and season to taste, cook for a further 5-7 minutes until the liquid is absorbed.

Meanwhile panfry the fish fillets in the butter for approximately 5 minutes on each side until golden brown. Serve on top of the risotto

Notes Can be served with a herb salad.


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