Risotto With Sautéed Swordfish And Fennel Recipe

Name: Risotto With Sautéed Swordfish And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 1 inch thick swordfish steaks; 3 tablespoons olive oil; 1 tablespoon unsalted butter; salt, pepper, all purpose flour; 3 tablespoon olive oil; 1 tablespoon unsalted butter; 1 onion, chopped; 1 fennel bulb, cored and chopped; 5 cloves garlic, minced; 1 red bell pepper, chopped; 2 cups arborio rice; 1 cup white lambrusco; 4 cups chicken stock or broth; 1 blood orange, peeled, chopped; 1 tablespoon butter; 1/2 cup pecorino romano cheese, grated; 1/4 cup parsley, chopped; 2 teaspoons paprika; salt and pepper to taste

Servings: persons

two 1 inch thick swordfish steaks
3 tablespoons olive oil
1 tablespoon unsalted butter
salt, pepper, all purpose flour
3 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, chopped
1 fennel bulb, cored and chopped
5 cloves garlic, minced
1 red bell pepper, chopped
2 cups arborio rice
1 cup white lambrusco
4 cups chicken stock or broth
1 blood orange, peeled, chopped
1 tablespoon butter
1/2 cup pecorino romano cheese, grated
1/4 cup parsley, chopped
2 teaspoons paprika
salt and pepper to taste

1
Swordfish:
2
Cut fish into quarters and then half lengthwise. Pound each to even out size. Season throughout with salt and pepper and then dredge in flour.
3
Heat oil in skillet over medium heat until just before smoking. Include single tablespoon of butter. After foaming has subsided saute swordfish until browned and cooked through. Be careful not to crowd the pan. Once finished transfer to paper towel to drain excess oil and set aside. Cut into smaller strips once cool enough to handle. You want these to be about half of a typical bite size.
4
Risotto:
5
Heat remaining 3 tablespoons of oil until just before smoking. Include butter and wait for the foam to subside. Add onions, fennel, garlic, and bell pepper. Saute about five minutes or until the onion is cooked through and translucent.
6
Add the rice, careful not to let it brown. Cook another five minutes so the rice can absorb any leftover oil and juice from the vegetables.
7
Add the wine, stirring constantly until it is totally evaporated. Add the stock half a cup at a time. Waiting each time until it has been fully evaporated and absorbed into the rice. This takes about five minutes per half cup. Be sure to continue stirring throughout. Once the final half cup of stock is evaporated add the chopped blood orange and stir.
8
Take the pan off of the heat and add the cheese, parsley, paprika, and swordfish. Mix through and season with salt and pepper to taste.
9
Serve immediately.

1284

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: two 1 inch thick swordfish steaks, 3 tablespoons olive oil, 1 tablespoon unsalted butter, salt, pepper, all purpose flour, and more.

Yes, Risotto With Sautéed Swordfish And Fennel 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.

Risotto With Sautéed Swordfish And Fennel

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