• 1 ½ cups fish stock
  • 15 g butter
  • 1 small leek, finely sliced and washed
  • 1 cup arborio rice
  • ½ cup white wine
  • juice of 1 lemon, or to taste
  • grated zest of 1 lemon, or to taste
  • 480 g packet Sealord Simply Crumbed Hoki Fillets in a Wholemeal Crumb
  • ½ cup grated Parmesan cheese
  • 1 handful chopped fresh parsley
  1. Pre-heat oven to 190°C fan bake. Heat the fish stock with 1 cup water until boiling. Set aside.
  2. Melt the butter in a medium-sized saucepan. Add the sliced leek and cook gently until beginning to soften, but not brown. Add the arborio rice and stir for 1 minute to coat the rice. Pour over white wine and stir until it reduces by half.
  3. Pour over hot stock and stir. Bring to the boil. Reduce heat. Cover and simmer gently for 20-25 minutes, stirring part way through the cooking process. At the end of cooking, the stock will be absorbed and rice tender.
  4. While risotto is cooking, place Sealord Simply Crumbed Hoki Fillets on a baking tray in the pre-heated oven and bake for 25-30 minutes, turning the fish half-way through cooking.
  5. Stir lemon zest and juice, grated Parmesan and chopped parsley through the cooked risotto. Season to taste. Serve with the cooked hoki fillets and seasonal vegetables. Garnish with lemon wedges.

Top Tips

When zesting a lemon make sure that you only get the skin as the white part can be very bitter.

Rate and Review

5 Ratings

Reviews (5)

Jenny Mayer's Rating
Kali Windmill's Review | Rating

Made it tonight for the whole family,everyone loved it for myself i found it quite rich and only had 2 big tablespoons of the risotto and only put a sprikle of Parmesan cheese instead of 1/2 cup as its very rich.Everything went well with each other.

Michelle Manchester's Review | Rating

so yum! I use vege stock instead of fish stock (not at my supermarket?) plus add small diced red cap for colour. my 4 year old likes this and we have it with homemade panko crumbed fresh fish instead. def one of our favourites

Ann Gillespie's Review | Rating

I use salmon fillets cut lengthwise (1'5cm wide) and cooked in a little oil until golden on all sides. When cooked break into small pieces (disguard skin at this point) and gently stir through risotto with other ingredients in step 5. Yummy!

Wendy's Review | Rating

What is the best wine to use please ☺

Reply from The Food in a Minute team

Hi Wendy,

You can use any dry white wine for this recipe :)

Hope this helps!
The Food in a Minute team