Butternut Saffron Risotto with Seared Barramundi

Serves 2 Ingredients: 1 cup - Arborio rice, 2 - 6-oz barramundi fillets, 2 cups - chicken broth, 2 cups - butternut squash, cubed, 2 tablespoons - shallots, thinly sliced, 1 tablespoon - butter, 1 teaspoon - white wine vinegar, 1/2 cup - parmesan, 1/4 teaspoon - saffron threads, 6-8 - fresh sage leaves, 1 teaspoon each - salt and black pepper, plus more to taste, 6 tablespoons - olive oil, divided,
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Butternut Saffron Risotto
with Seared Barramundi

  • 10m prep
  • 30m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Chardonnay

  • Perfect for Weekends

  • Perfect for Family Meal

Ingredients

1 cup arborio rice
2 6-oz The Better Fish® Barramundi Skinless Fillets
2 cups chicken broth
2 cups butternut squash
diced
2 tablespoons shallot
thinly sliced
1 tablespoon butter
1 teaspoon white wine vinegar
½ cup parmesan cheese
¼ teaspoon saffron threads
6 fresh sage leaves
1 teaspoon salt
6 tablespoons olive oil
divided
Servings

Nutrition per serving

Calories 1103.21kcal 55%
Fat 56.3 80%
Carbs 99.36 38%
Sugars 4.67 5%
Protein 49.24 98%
Sodium 2346.06mg 117%
Fiber 3.65 13%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 1103.21kcal 55%
Fat 56.3 80%
Saturated Fat 13.44 67%
Monounsaturated Fat 34.53 3453%
Polyunsaturated Fat 5.07 507%
Carbs 99.36 38%
Fiber 3.65 13%
Sugars 4.67 5%
Protein 49.24 98%
Cholesterol 118mg 39%
Sodium 2346.06mg 117%
Calcium 356.5mg 45%
Magnesium 89.62mg 24%
Potassium 1235.5mg 35%

% Daily Value*

Iron 2.85mg 20%
Zinc 2.12mg 21%
Phosphorus 295.59mg 42%
Vitamin A 4638.15mkg 580%
Thiamin B1 0.28mg 25%
Riboflavin B2 0.29mg 21%
Niacin B3 3.95mg 25%
Vitamin B6 0.46mg 33%
Folic Acid B9 51.14mkg 26%
Vitamin B12 0.3mkg 12%
Vitamin C 30.32mg 38%
Vitamin D 15.4mkg 308%
Vitamin E 8.55mg 71%
Vitamin K 51.08mkg 68%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
6.7 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 3.65   13% DV
Protein 49.24   98% DV
Calcium 356.5mg   45% DV
Magnesium 89.62mg   24% DV
Potassium 1235.5mg   35% DV
Iron 2.85mg   20% DV
Vitamin A 4638.15mkg   580% DV
Vitamin C 30.32mg   38% DV

Nutrients with negative impact

Saturated Fat 13.44   67% DV
Carbs 99.36   38% DV
Sugars 4.67   5% DV
Cholesterol 118mg   39% DV
Sodium 2346.06mg   117% DV

Risotto requiring nearly no toil? It’s not a fish tale! Deliciously layered flavor combinations result in this deceptively simple to cook dish: Butternut Saffron Risotto with Seared Barramundi—sure to be a hit with your household.
Recipe, food styling and photography by Natalie Paramore.

Instructions

Step 1
Heat oven to 425 degrees F. Toss butternut squash cubes with 1 teaspoon olive oil and 1 teaspoon each of black pepper and salt. Roast for 20 min on a baking sheet lined with parchment paper.
Step 2
Meanwhile, melt butter in a pot with thinly sliced shallots for 2-3 minutes until fragrant.
Step 3
Add Arborio rice and white wine vinegar and toast for 2-3 minutes more on high heat in the pot, stirring frequently.
Step 4
Add saffron and one cup of chicken broth to pot. Bring to a boil and stir until all liquid is absorbed. Add remaining chicken broth, stirring until all liquid is absorbed. Stir in parmesan cheese until well combined. Season with salt and pepper to taste.
Step 5
In a non-stick pan, melt remaining butter. Season barramundi fillets with salt and pepper. Put into pan on high heat, searing each side for 3-4 minutes until cooked through.
Step 6
Remove filets from pan and add remaining olive oil. Fry sage leaves for 2-3 minutes until crispy.
Step 7
Serve risotto in bowls, topping with barramundi fillets and fried sage leaves.
Suggested sides
  • Tuscan
    White Beans
  • Baby Spinach
    Salad
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Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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