Lemon Herb and Fish Risotto
Bright, zesty, and utterly comforting, this Lemon Herb and Fish Risotto is the perfect blend of creamy textures and fresh coastal flavors. Featuring flaky white fish fillets like cod, haddock, or tilapia, this dish is infused with the vibrant tang of freshly squeezed lemon juice and zest, complemented by a medley of fresh herbs like parsley and dill. Arborio rice is carefully cooked to tender perfection in a bath of warm chicken or fish stock and dry white wine, creating a velvety risotto base. Finished with a touch of butter, Parmesan cheese, and delicate chunks of fish, this recipe offers a gourmet dining experience that's both light and satisfying. Ideal for an elegant dinner or a refreshing midweek meal, this Lemon Herb and Fish Risotto showcases the best of classic Italian techniques with a summery twist. Serve it warm, topped with extra herbs and Parmesan for a stunning presentation that tastes as good as it looks.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 pieces White fish fillets (cod, haddock, or tilapia)
- 4 cups Chicken or fish stock
- 0.5 cups Dry white wine
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Shallot (finely chopped)
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 0.5 cups Parmesan cheese (grated)
- 1 to taste Salt
- 1 to taste Black pepper
- 1 to taste Extra parsley or dill (optional, for garnish)
- 1 cup Water
Instructions
Heat the chicken or fish stock in a medium saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the Arborio rice to the pan and stir for about 2 minutes to toast the grains lightly.
Pour in the dry white wine and cook, stirring frequently, until it has mostly evaporated.
Begin adding the warm stock, one ladleful at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding the next ladle. Continue this process until most of the stock is used and the rice is creamy and tender (about 20-25 minutes).
While the risotto is cooking, season the fish fillets with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a separate non-stick skillet over medium heat. Cook the fish for 3-4 minutes per side, or until it flakes easily with a fork. Remove from heat, break the fillets into large chunks, and set aside.
Once the rice is cooked, stir in the remaining 1 tablespoon of butter, lemon juice, lemon zest, Parmesan cheese, fresh parsley, and fresh dill. Mix well to combine.
Gently fold in the chunks of cooked fish, being careful not to break them apart too much.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the risotto warm, garnished with extra parsley or dill, and an extra sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 7762 mg | 337% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1509 mg | 116% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
