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Categories:
stock olive oil leeks Arborio rice Parmesan cheese lemon juice salt Lemon Fish butter lemon zest flat leaf parsley firm white fish lemon juice salt
Viewed: 31 - Published at: 8 years agoIngredients
- Leek Risotto
- 2 1/2 cups (20 fl oz) stock (I like vegetable but chicken would also work)
- 2 tablespoons olive oil
- 1 1/2 leeks, sliced
- 1 cup arborio rice
- 1/4 cup shaved or grated parmesan cheese
- 1 tablespoon lemon juice
- salt and pepper to taste
- Lemon Fish
- 2 tablespoons butter
- 1 teaspoon lemon zest
- 1 tablespoon flat-leaf parsley
- 2 6oz. firm white fish fillets like Halibut, Grouper, or Striped Bass.
- 1 tablespoon lemon juice
- salt and pepper to taste
Method
- Risotto
- Place stock in a saucepan over medium heat and bring to a slow simmer. Place oil in a heavy-based saucepan, add leeks and cook for about 6 minutes or until golden. Add rice and stir for 1 minute or until translucent. Slowly add 1/3 of the stock and stir constantly until the liquid has been absorbed. Repeat with the next 1/3 and then the remaining stock. Rice should be soft and creamy, if needed add more stock. Just before serving stir in parmesan, lemon juice and salt and pepper to taste. Divide into two dishes for serving.
- Fish
- Heat butter, lemon zest, and parsley in a frying pan over medium-high heat. Cut fish fillet in half and add to the pan. Cook for 2 minutes on each side, or until tender, then pour over the lemon juice and salt and pepper to taste. Serve two halves on top of each mound of risotto, with extra lemon and parmesan on the side.
