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Tuesday, December 25, 2012,11:16 PM by
J.Sujatha

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RISOTTO WITH CREAMY FISH AND COURGETTES

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Melt half the butter in a large pan, then add onion and garlic with courgettes and fry until the onion is softened but not browned.
  • Add the rice and stir until crackling hot, then add 3 ladlefuls of the stock. Stir until the rice has absorbed most of the liquid.
  • Continue to add more stock 2 ladlefuls at a time, stir continuously and add more stock when the rice has absorbed the liquid.
  • After about 10- 15 minutes, strain the fish and add its cooking milk to the risotto. Flake the fish and add that to the pan as well.
  • Continue to cook the risotto as before until the rice is tender but still firm to the bite.
  • Remove the pan from heat and stir in the prawns, remaining butter, parsley and seasoning, to taste.
  • Add a final generous ladle of fish stock, then cover and leave to rest for about 5 minutes.
  • Stir once more before transferring onto a warmed platter and serve at once.

INGREDIENTS

  • 50 grams unsalted butter
  • 1 red onion, very finely chopped
  • 1 garlic clove, very finely chopped
  • 2 medium-sized courgettes (zucchini), cut into very small cubes
  • 400 grams Vialone Nano rice
  • 2 litres fish stock, kept simmering
  • 250 grams white fish fillets, poached in milk and boned
  • 75 grams small cooked peeled prawns (shrimp)
  • 2 tablespoons finely chopped fresh flat leaf parsley
  • Freshly milled black pepper and Salt

12 comments for “Risotto with Creamy Fish and Courgettes”

  • Posted Sunday, February 12, 2023 at 6:02:12 PM

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