Sea Bass & Salmon Risotto Recipe | 10 minutes Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds umami flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides moisture and flavor without alcohol.

Dissolve a fish stock cube in a pot with a tiny amount of hot water.

Add 200 grams of rice to the pot.

Top up with cold water, aiming for roughly two parts water to one part rice.

Place the pot on the hob and cover it, simmering for 6-7 minutes until the rice is three-quarters cooked.

In a separate pan, heat olive oil and add a large clove of garlic with the skin on.

Add frozen tomatoes to the pan, removing the vine, and add more olive oil if needed.

Cover the pan and simmer the tomatoes until they defrost and become mushy.

In another pan, heat olive oil and place two pieces of defrosted sea bass and one piece of salmon on the griddle.

Season the fish with salt and cook for about 5-6 minutes, turning after 3 minutes.

Remove the cooked fish from the griddle and chop it roughly.

Add the leftover oil from the fish to the tomatoes for flavor.

Chop the defrosted tomatoes into smaller pieces.

Combine the nearly cooked rice with the tomato mixture and any released water.

Cover and simmer for another 2-3 minutes to finish cooking the rice.

Add the chopped fish to the rice and tomato mixture, cooking for a couple more minutes without the lid.

Finish with a drizzle of raw olive oil and a generous handful of parsley, mixing it in at the end to preserve its flavor.

Serve the risotto on a plate, leveling it with a wiggle, and garnish with more parsley and lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens