LEMON, HERB AND FISH RISOTTO

Lemon, Herb and Fish Risotto image

Provided by Karen Elizabeth

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

60 g butter
400 g skinless firm white fish fillets, cut into 3 cm (such as coley, cod, blue-eye, ling, hake)
5 cups fish stock
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon ground turmeric
330 g risotto rice (arborio)
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon snipped chives
1 tablespoon chopped dill
sliced lemons or lime, for garnish

Steps:

Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
Remove from the pan and set aside.
Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
Add the turmeric and stir for one minute.
Add the rice, and stir to coat.
Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
Stir in the lemon juice, parsley, chives and dill.
Add the fish, and stir gently.
Serve garnished with slices of lemon or lime, and herb sprigs.