1 teaspoon eachsalt and black pepper, plus more to taste
6 tablespoonsolive oil, divided
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.
Step 1Heat 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 2Meanwhile, melt butter in a pot with thinly sliced shallots for 2-3 minutes until fragrant.
Step 3Add Arborio rice and white wine vinegar and toast for 2-3 minutes more on high heat in the pot, stirring frequently.
Step 4Add 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 5In 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 6Remove filets from pan and add remaining olive oil. Fry sage leaves for 2-3 minutes until crispy.
Step 7Serve risotto in bowls, topping with barramundi fillets and fried sage leaves.
Cooking Tip: Fearful when it comes to flipping fish? Behold: Pan-searing mastery (vs. myth) in this quick How-to Video! To get your fillets ready for greatness, check out this post in The Current—a virtual prep school for fish, plus a side of the latest dish.
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