One-Pot Fish Risotto

Name: One-Pot Fish Risotto
Prep time: 30 min
Cook time: 30 min
Yield: 4-6
Cuisine: Rice Meals

roubashahin.com.au

Flaky fish, creamy rice, and loads of fresh herbs—this fish risotto is easy, comforting, and just the thing for a quick weeknight dinner.

PREP TIME

30 minutes

COOK TIME

20 minutes

SERVES

4-6

About this recipe

If you’re after a quick and comforting dinner, this fish risotto might just become your new go-to. It’s one of those recipes I turn to when I want something hearty but still light, and best of all—it comes together with simple ingredients. The dish starts with tender, seasoned fish fillets cooked in olive oil, then flaked and stirred through rice that’s been gently simmered in chicken stock with onion and a touch of chilli.

For the best texture, I always recommend using cold, cooked rice—day-old rice is even better. Warm or freshly cooked rice tends to break down and turn mushy, so a little planning ahead goes a long way. Whether you use homemade or store-bought stock, slowly adding it in stages helps the rice absorb flavour without losing its bite.

This easy fish risotto pairs beautifully with a fresh herb salad or my my no mayo cabbage salad. It’s a weeknight winner that tastes just as good the next day—if there’s any left!

Ingredients

2 tablespoon olive oil
4 fish fillets white (700 grams approximately depending on thickness)
2 tablespoons plain flour for dusting
1 red chili, minced
1 onion, diced
2 ½ -3 cups of chicken stock
2 cup of cooked rice (¾ cup of uncooked rice
30 gram butter
4-5 spring onion, chopped
Generous handful chopped coriander

Notes from Rouba

Rice can be made ahead of time and stored in the refrigerator until ready to use.
Homemade chicken stock is best, but store-bought stock can also be used. Leftover homemade stock can be frozen for later use.
Any mild white fish can be used, such as cod, flathead, or snapper.
Add chicken stock slowly and in small amounts to prevent the rice from becoming mushy.

Method

Step 1.

Heat a large pan over medium-high heat and add the olive oil. Season the fish fillets with salt and pepper, coat them with flour, and then add them to the hot oil. Cook the fish until it is lightly browned and cooked through, then remove it from the pan and set it aside.

In the same pan, sauté the minced chili and chopped onion in the remaining olive oil until they become softened.

Step 2.

Add the cooked rice to the pan and stir to combine it with the onion and chili.

Stir the rice mixture continuously while gradually adding half a cup of chicken stock to the pan at a time. Keep stirring until the stock is fully absorbed. Continue to add more chicken stock a bit at a time and stir regularly until the rice becomes tender and has a creamy texture, and all the stock is fully absorbed.

Step 3.

Once the rice is cooked, add the butter to the pan and stir until melted.

Shred the cooked fish fillets into small pieces and add to the pan. Add the chopped coriander and spring onion and stir to combine.Remove from heat and serve immediately.