Italian-inspired Lemon Herb Risotto with Pan-Seared Perch Fillet

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 4 cups (950ml) vegetable or fish broth 4 cups (950ml) vegetable or fish broth
• 1 lemon (zest and juice) 1 lemon (zest and juice)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/4 cup (60g) grated Parmesan cheese 1/4 cup (60g) grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• Salt and pepper to taste Salt and pepper to taste
• 4 perch fillets 4 perch fillets
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable or fish broth and keep it warm over low heat.
2. 2.
   In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next.
6. 6.
   Continue adding the broth and stirring until the rice is cooked al dente, with a slight bite to it. This process should take about 20 minutes.
7. 7.
   While the risotto is cooking, season the perch fillets with salt and pepper. In a separate skillet, melt the butter over medium-high heat.
8. 8.
   Add the perch fillets to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
9. 9.
   Once the risotto is cooked, remove it from the heat and stir in the lemon zest, lemon juice, grated Parmesan cheese, chopped parsley, and chopped basil. Season with salt and pepper to taste.
10. 10.
    Serve the risotto on plates, topped with a pan-seared perch fillet. Garnish with additional fresh herbs and lemon slices if desired.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which gives the dish its creamy texture.
• Perch fillets — Make sure the fillets are fresh and pat them dry before seasoning to ensure a crispy sear.

Tips & Tricks

• To enhance the flavor of the risotto, use homemade vegetable or fish broth instead of store-bought.
• Stir the risotto constantly while adding the broth to ensure even cooking and a creamy consistency.
• For a twist, add a splash of white wine to the pan-seared perch fillets for an extra layer of flavor.
• Experiment with different herbs such as thyme or dill to customize the taste of the risotto.
• If perch is not available, you can substitute it with other white fish fillets such as cod or sole.

Serving advice

Serve the Lemon Herb Risotto with Pan-Seared Perch Fillet as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with additional lemon slices and fresh herbs for an elegant presentation.

Presentation advice

For an appealing presentation, mound the risotto in the center of the plate and place the pan-seared perch fillet on top. Drizzle a little olive oil around the plate and sprinkle some fresh herbs for a pop of color.