Lemony Fish With Tomato Risotto Recipe

Name: Lemony Fish With Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None plum tomatoes, quartered; 2 1/2 tbsp butter; 1 None Spanish onion, finely chopped; 2 cloves garlic, minced; 7 oz Arborio rice; 1/4 cup white wine; 4 cups chicken stock; 1 tbsp olive oil; 1 None lemon, zested and juiced; 4 (5.25 oz) firm white fish fillets; None None fresh basil leaves, to serve

Servings: persons

1
Preheat oven 400u00b0F. Line a baking tray with parchment paper.
2
Arrange tomatoes, cut-side up, on prepared tray. Season. Roast for 30 mins. Let cool slightly then roughly chop.
3
Melt butter over medium heat. Sweat onion and 1/2 of the garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min, until liquid is almost absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Season.
4
Meanwhile, combine olive oil, remaining garlic, lemon zest and lemon juice. Add fish, turning to coat. Heat an oiled frying pan over medium heat. Cook fish for 2-3 mins per side, until cooked through.
5
Stir tomatoes through risotto. Cover and set aside for 2 mins. Serve fish on a bed of risotto. Sprinkle with basil.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 None plum tomatoes, quartered, 2 1/2 tbsp butter, 1 None Spanish onion, finely chopped, 2 cloves garlic, minced, and more.

Yes, Lemony Fish With Tomato 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.

That's it — enjoy your meal!

Lemony Fish With Tomato Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions