White Fish, Coriander and Lemon Risotto

Method

0 of 7 steps

Fry onion, butter and olive oil in a frying pan over a low heat, stirring frequently for around 10 mins until onion is soft. Add mushrooms after 5 minutes (if you are using them).
Meanwhile, boil 450 ml water in a saucepan, add Bouillon or stock cube and stir to combine, then add wine and lemon peel and bring this stock up to a simmer. Season with pepper, I don’t add salt as the vegetable stock will add a salty flavour. Add the whole piece of fish, skin and all, to the stock to poach. Poach for about 7 mins, keeping it simmering, until it is no longer translucent. I poach the fish to make it a little easier to cut it up and give the stock a fishy flavour. Take the fish out of the stock and set aside. Bring the stock back to a simmer.
When the onion is soft, add the garlic and cook for just another minute, then add the rice, stir and cook for a further 3 minutes.
Turn the rice mixture down to a fairly low heat, add a ladleful of stock and stir until absorbed. Continue adding ladlefuls, ensuring each is absorbed before adding the next and stirring all the time. The stock should be kept covered and simmering while you are doing this and the risotto pan should remain on a low heat. Once the rice is cooked it should be soft on the outside but still have a little bit of ‘bite’, this should take about half an hour.
While the risotto is cooking, roughly chop or flake the fish into 1-inch square chunks, removing any large bones if necessary.
Once the risotto mixture is ready, add the fish, lemon juice and coriander to it, stir and cook for a further few minutes until the coriander has wilted, the lemon juice has been absorbed and the fish is warmed through. If it needs a bit more liquid, add some boiling water and cook for a couple more minutes.
Serve straight away, sprinkled with parmesan and pepper and accompanied by a side salad such as the one in our sides section.

Lovely. Time to eat!

White Fish, Coriander and Lemon Risotto

Method

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