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lemon herb and fish risotto


an unusual, delicately flavoured, fish risotto. the trick to risotto, is allowing the rice to completely absorb each addition of stock. from kitchen classics : the italian kitchen


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  • Carbohydrates: 370.0
  • Fats: 24.0
  • Dietary Fiber: 5.0
  • Minerals: 26.0
  • Proteins: 54.0
  • Vitamins: 42.0
  • Water: 9.0


  1. Melt half the butter in a frying pan
  2. Add the fish in batches
  3. And fry over medium-high heat for 3 minutes
  4. Or until the fish is just cooked through
  5. Remove from the pan and set aside
  6. Pour the fish stock into another saucepan
  7. Bring to the boil
  8. Cover
  9. And keep at simmering point
  10. To the first pan
  11. Add the remaining butter
  12. Onion and garlic
  13. And cook over medium-heat for 3 minutes
  14. Or until the onion is tender
  15. Add the turmeric and stir for one minute
  16. Add the rice
  17. And stir to coat
  18. Add 1 / 2 cup of the fish stock
  19. And cook
  20. Stirring constantly
  21. Over low heat
  22. Until all the stock has been absorbed
  23. Continue adding 1 / 2 cup of stock at a time
  24. Until all the stock has been added
  25. And the rice is translucent
  26. Tender and creamy
  27. Stir in the lemon juice
  28. Parsley
  29. Chives and dill
  30. Add the fish
  31. And stir gently
  32. Serve garnished with slices of lemon or lime
  33. And herb sprigs

Step 12

Total Time in Minute 40

Ingredients Count 12

cooking lemon  herb and fish risotto

See More Relate Photo



White fish fillets

Fish stock


Garlic clove

Ground turmeric

Risotto rice

Lemon juice

Fresh parsley




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