Lemon and spinach risotto with white fish fillets recipe
- 1.25L chicken stock
- 1 tablespoons oil
- 1 onion, diced
- 2 cloves garlic, finely diced
- 2 cups Arborio rice
- 125mL white wine
- Zest and juice of two lemons
- 2 cups baby spinach leaves
- 60g parmesan cheese, finely grated (optional)
- 4 white fish fillets (e.g. Snapper, Blue Cod, Terakihi
- Lemon wedges, to serve
Place stock in a large saucepan and heat until simmering. Heat oil in a heavy based frypan at medium heat.
Add onion and fry for two minutes, add garlic and cook for another two minutes. Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, sizzle sizzle, cook until wine has almost evaporated.
Add a soup ladle (about 1/2 cup) of warm stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
Add zest and juice of lemons. Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.
After 15 minutes, taste the rice, it should be soft. If not, keep adding stock and stirring until rice is cooked.
About 5 minutes before the risotto is cooked, heat a non-stick frypan over high heat.
Add a teaspoon of oil and fry fish for 2-3 minutes until golden, turn and cook until fish is just cooked through.
While the fish is cooking, stir the spinach and cheese (if using) into the risotto and allow to rest for two minutes.
Check the consistency of the risotto, if it is a bit gluggy, add more stock (or boiled water if you are out of stock).
Serve the fish on a pile of risotto with a lemon wedge.
- Risotto is a great dish to make with a few friends and a bottle of white wine (only a little bit for the risotto) in the kitchen.
- If you would rather avoid the stress of cooking with guests milling about, make the risotto in advance, cook as risotto cakes and then all you (or The Person Who Barbecues) have to do is cook the fish and reheat the risotto cakes.
- Risotto cakes are also a fabulous way to use up leftover risotto. Serve with a green salad for lunch or a meat-free dinner.
- This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.
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