This is a great family dish that I have been making for 15 years since my two were little. No more constant stirring of risottos, this is an easy-bake version. ⠀
You can easily swap the fish for chicken pieces but you’d need to add it at the beginning of cooking so it gets the full 30 minutes in the oven. I often use chicken drumsticks or thighs.⠀
Ingredients⠀
-
600g Monkfish and Salmon fillet, cut into chunks (or other firm white fish) ⠀
-
4 tablespoons olive oil⠀
-
1 onion, finely chopped⠀
-
3 garlic cloves, crushed⠀
-
4 tsp sweet paprika such as @seasonedpioneers
-
375g arborio risotto rice⠀
-
1.3 litres fresh fish stock or vegetable stock made with Bouillon powder such as @steenbergsltd
-
To serve – 1 lemon cut into quarters and flat leaf parsley
Method⠀
1. Pre heat the oven to 180 degrees⠀
2. Heat the olive oil in a shallow lidded casserole dish on a medium heat.⠀
3. Sauté the onions gently. Sauté for approx 7 mins until softened, then add the garlic for a few minutes and then stir in the paprika and cook for another minute. ⠀
4. Add the rice and stir to coat for a minute. ⠀
5. Add the stock and bring to the boil.⠀
6. Place in the oven for 30 minutes, adding the fish halfway through after 15 minutes. Cook until the rice is tender.⠀
7. Leave for 5 minutes to rest before serving with the lemon and chopped flat-leaf parsley. Drizzle on some of your best quality extra virgin olive oil too if you like such as @the_governor_evoo ⠀
