Vegetable Risotto with Fish

Ingredients

• 1 onion
• 1 Garlic clove
• 4 tbsp butter
• 2 tbsp olive oil
• 300 g risotto rice (e.g., Carnaroli)
• 150 ml dry white wine
• 800 ml hot vegetable broth
• 1 small zucchini
• 2 Tomatoes
• 6 tbsp grated Parmesan
• 1 tbsp freshly chopped basil
• Salt
• Pepper (freshly ground)
• 4 sea bream fillets (about 150 g each)
• 1 thyme sprig
• 1 Garlic clove
• basil for garnish

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat 1 tbsp butter with 1 tbsp oil in a wide pot. Add the onions and garlic and sauté until translucent. Add the rice and stir briefly until grains become slightly translucent. Deglaze with wine and let evaporate. Add just enough broth to cover the rice, stirring occasionally until liquid is absorbed. Repeat adding hot broth in ladles.

2. 2.

   After 15-20 minutes the rice should be tender yet still firm to the bite.

3. 3.

   Wash, trim, and dice the zucchini finely. Wash the tomatoes, remove stems, and dice them as well. Mix the zucchini into the risotto about 5 minutes before finishing; fold in the tomatoes with 2 tbsp butter, 2‑3 tbsp Parmesan, and chopped basil just before serving. Season with salt and pepper.

4. 4.

   While the risotto cooks, rinse the fish fillets, pat dry, and score the skin a few times. Season with salt and pepper. Heat remaining oil and butter in a large non‑stick pan, add thyme and garlic, then cook the fish skin side down for 4‑5 minutes until golden brown. Flip, remove from heat, and let rest for 1‑2 minutes to finish cooking.

5. 5.

   Divide the seasoned risotto among four plates, place one fish fillet on top of each, garnish with basil, and serve with extra Parmesan on the side.