Lemon and fish are the perfect combination. This tasty and easily prepared lemon and herb risotto makes a delicious accompaniment to crumbed hoki fillets.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
Pre-heat oven to 190°C fan bake. Heat the fish stock with 1 cup water until boiling. Set aside.
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.
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.
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.
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.
Kraft Kitchen Tips!
When zesting a lemon make sure that you only get the skin as the white part can be very bitter.