White fish, coriander and lemon risotto

White fish, coriander and lemon risotto

Preparation and cooking time: 50 minutes.

Serves 2.

The lemon and coriander complement the fish in this fresh, tasty risotto. If you have space in your kitchen for people to sit then it’s ideal to cook for friends when they come over, as you can chat to them while you’re stirring. But I wouldn’t cook it for more than three people or for a dinner party because the need to stir may take you away from the guests in the dining area.

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1 medium onion, chopped finely
½ oz (15g) butter
1 tsp olive oil
8 mushrooms (optional)
1 tsp Bouillon powder or half a vegetable stock cube
150ml of white wine
juice and peel of 1 lemon
ground black pepper
1 large clove garlic, crushed
250g (9oz) haddock or other white fish such as cod
150g (5 ½ oz) risotto rice (such as Arborio)
a handful of fresh coriander, roughly chopped
Parmesan to serve


a medium or large sized non-stick frying pan
a medium sized saucepan with a lid


Fry onion, butter and olive oil in a frying pan over a low heat, stirring frequently for around 10 mins until onion is soft.

Add the mushrooms after 5 minutes (if you are using them).

Meanwhile, pour 450ml of boiling water into a saucepan, add Bouillon or stock cube and stir to combine, then add wine and lemon peel and bring this stock up to a simmer. Season the stock with pepper, I don’t add salt as the vegetable stock will add a salty flavour.

Add the whole piece of fish, skin and all, to the stock. Poach the fish for about 7 mins, keeping it simmering, until it is no longer translucent. Poaching the fish to makes it a little easier to cut it up and gives the stock a full fishy flavour.

Once poached take the fish out of the stock and set aside. Bring the stock back to a simmer.

When the onion is soft, add the garlic and cook for just another minute, then add the rice, stir and cook for a further 3 minutes.

Turn the rice mixture down to a fairly low heat, add a ladleful of stock and stir until absorbed.

Continue adding ladlefuls, ensuring all the liquid is absorbed before adding more and keep stirring constantly.

The stock should be kept covered and simmering while you are doing this and the risotto pan should remain on a low heat.

When the rice is cooked it should be soft on the outside but still have a little bit of ‘bite’, this should take about half an hour.

While the risotto is cooking, roughly chop or flake the fish into 1-inch square chunks, removing any large bones if necessary.

Once the risotto mixture is ready, add the fish, lemon juice and coriander to it. Continue stiring and cooking for a few minutes until the coriander has wilted, the lemon juice has been absorbed and the fish is warmed through.

If it requires more liquid, add some boiling water and cook for a couple more minutes.

Serve straight away, sprinkled with parmesan and pepper and accompanied by a side salad.

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