Fish risotto

A fish risotto is probably unusual but it is very tasty. This recipe is for two people with a prep time of five minutes and a total time of 30 - 40 minutes. There is a video link showing how to cook this at the end of this article.

                                                                          Fish resotto finished product.


Fish off-cuts including white fish and salmon.
Risotto rice and garden peas.
Two large white onions chopped into small pieces.
Garlic, sprig of thyme and a bay leaf.
Additional herbs to finish if desired for added flavour.
1 litre of chicken or fish stock.
White wine as necessary (approx. 300ml) I used Spanish White Rioja.


Prepare the stock by dissolving 2 fish (or chicken) stock cubes in 1 litre of hot water and set to one side. Ensure the fish pieces are chopped up small.

Heat up a large heavy base saucepan on medium heat. Pour in three tablespoons of olive oil and when hot add the chopped onions, garlic and herbs. Keep sweating it down, but don’t let the onions go brown. This will take around 10 minutes. Now stir in the Risotto rice (around 250g – handful per person and an extra one) and keep stirring until it absorbs all the juices. Next stir in about 150ml of white wine and keep stirring until it is absorbed by the rice. Check the correct consistency by just seeing how it looks – this comes with practice. Now, add the fish stock just one ladle at a time until it is absorbed by the rice, keep putting in one ladle until the rice is soft and cannot absorb any more stock.

It is important not to get the risotto too wet. Add some more wine if desired. When the rice is tender, add the fish which has been cut up into small pieces and stir in and add the garden peas. Turn the heat down, put the lid on the saucepan and just let it steam on its own.

After 10 minutes or so check the risotto mixture and remove the bay leaf and any sprigs of thyme. Taste and season with ground black pepper and sea salt. Add a pinch of dried coriander, dill and chervil as desired. After a few more minutes check on the consistency and it is now ready for serving. Timing is very much a matter of practice.

To see the video of this please go to this link.