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Categories:
vegetable stock sunflower oil onion risotto rice white pepper button mushrooms fish zucchini Parmesan cheese oregano
Viewed: 82 - Published at: 7 years agoIngredients
- 1 1/2 cups vegetable stock
- 2 tsp sunflower oil
- 1 None small onion, finely diced
- 1/3 cup risotto rice
- Pinch None white pepper
- 3 oz button mushrooms, halved
- 4 oz fish fillets, cut into cubes
- 1/2 None zucchini, cut in cubes
- 1 tsp Parmesan cheese, grated
- 1 tbsp finely chopped oregano
Method
- Bring the vegetable stock to a boil in a saucepan. Meanwhile heat 1/2 tsp oil in a separate saucepan, add the onion and rice and saute for 3-4 mins. Season with salt and white pepper. Pour in 1/2 cup vegetable stock and simmer, stirring, for 20-25 mins. Add the stock gradually as the risotto cooks.
- Heat 1/2 tsp oil in a frying pan then add the mushroom and fry for 4-5 mins, turning. Remove from the pan.
- Thread the fish and zucchini onto skewers. Add 1 tsp oil to the frying pan and add the skewers. Fry, turning, for 4-5 mins until cooked through. Season with salt and pepper.
- Mix the Parmesan into the risotto then lightly fold in the mushrooms and half the oregano. Transfer the risotto into a bowl and top with a fish skewer. Sprinkle with the remaining oregano then serve.
