Herbed Risotto with Blue Eye Trevalla
Creamy herbed risotto is an ideal match for fresh blue eye trevalla. We have used parsley and dill in our risotto but this is a versatile recipe, so you can experiment with your favourite herbs to find a combination that suits your taste best.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 x 150 g blue eye trevalla fillets
- 1 cup fresh or frozen peas
- 6 asparagus spears
- 120 g butter, divided
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 brown onion, finely chopped
- 1 ½ litres vegetable stock
- 440 g arborio rice
- ¼ cup flat-leaf parsley, finely chopped, divided
- ¼ cup dill, finely chopped, divided
- ¼ cup parmesan, grated
- Salt
- Freshly ground black pepper to taste
How do I make it?
- Bring a medium saucepan of water to the boil over high heat. Remove woody stems from asparagus and cut each spear into thirds. When the water is boiling add peas and cook for 2 minutes, then reduce heat to low and add asparagus. Cook for 1 minute then remove from heat, drain and set aside.
- Add 40 g butter and 2 tbsp olive oil to a large saucepan over medium heat. When butter has melted, toss in onion and garlic and reduce heat to low. Cook, stirring frequently until the onion is soft.
- Add rice and stir to coat, then increase heat to medium. Cook, for 2 minutes, then add ½ cup stock to the pan and cook, stirring frequently until the stock has absorbed. Continue adding stock gradually, ensuring the liquid is absorbed between each addition.
- When you have about ½ cup of stock remaining, cook the blue eye. Heat a frying pan over medium-high heat and add 40 g butter and 1 tbsp olive oil. Pat fish dry with paper towel and when butter has melted and pan is hot add to pan. Cook for 3-4 minutes then flip and cook for a further 2-3 minutes. Remove from heat and set aside in a warm place while you finish off the risotto.
- Once all stock has been added, remove the saucepan from the heat and stir in peas and asparagus, parsley, dill, parmesan and 40 g butter. Season with salt and pepper to taste.
- To serve, spoon risotto into bowls and top with blue eye.
