The delicate balance of hot, salty, sweet and sour plays out perfectly in this light and flavoursome dish.


  • 4 200g Blue Eye Cod fillets (or similar fish)

  • 400g Arborio rice

  • 200g salted butter

  • Olive oil

  • 4 cups of diced vegetables (onions, carrots, zucchini, peas, celery)

  • 250ml white wine

  • 1.5 litres chicken broth

  • Zest and juice of 1 lemon

  • 1 bunch of parsley, chopped

  • 4 sprigs fresh thyme

  • 1 cup Parmesan cheese, grated

  • Sea salt and freshly cracked black pepper, to taste


  • 1.

    Heat olive oil and butter in a large saucepan

  • 2.

    When butter has melted, add the diced vegetables (save any vegetables that won’t take long to cook, like peas, and add at the end)

  • 3.

    Allow the vegetables to sweat and brown slightly, then add the rice and stir to coat the rice in the oil and butter

  • 4.

    Add the white wine. Keep stirring and allow the rice to absorb the wine and flavours of the butter and vegetables

  • 5.

    Now you can start adding the chicken broth, slowly, one cup at a time and keep stirring, being careful not to flood the rice, but also not to let the rice stick on the bottom. Keep adding stock slowly until all is used.

  • 6.

    To cook the fish, heat and frying pan over medium heat with a little olive oil

  • 7.

    Season the fish fillets with salt and add the fish to the pan, skin side down first and cook for a few minutes, then turn over and cook for a further few minutes until just cooked

  • 8.

    Add the Parmesan cheese, lemon zest to the risotto and stir through

  • 9.

    To plate up, divide the risotto between bowls and serve the fillets of fish over the top

  • 10.

    Garnish with some parsley and extra lemon zest

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Posted by Elios11Report
Delicious! A lovely dish. My only query: are you supposed to add the sliced lemon skin and pith to the sauce? Surely not! I left it out, assuming step 4 should say 'off' not 'of'.