Lemon, Herb And Fish Risotto Recipe

Name: Lemon, Herb And Fish Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Lemon, Herb And Fish Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon, Herb And Fish Risotto

How did you like this recipe?

Frequently Asked Questions