Creamy Tomato Risotto with Pan Fried Barramundi

Cook time:
Serves 6 Ingredients: 6-7 cups - chicken or vegetable broth, 1/2 cup - chopped onion, 4 - cloves of minced garlic, 2 teaspoons - fresh thyme leaves, minced (adjust to taste), 2 tablespoons - butter, 1 1/2 cups - Arborio rice, 4 - tomatoes, grated or pulsed through a food processor, 2 - tomatoes, roughly chopped, 1/4 cup - grated parmesan cheese, 3 - barramundi fillets (skin on), Olive oil, Salt to taste, Lemon juice,
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Fan Created

Creamy Tomato Risotto
with Pan Fried Barramundi

  • 15m prep
  • 45m cook
  • Serves 6
  • RECIPE CREATED BY
    Friends & Family

  • Pairs With White Wine

  • Perfect For Weekends

  • Perfect For Snow Days

Ingredients

6 cups chicken broth
½ cup chopped onion
4 cloves minced garlic
minced
2 teaspoons thyme leaves
minced, adjust to taste
2 tablespoons butter
1.5 cups arborio rice
4 tomato
grated or pulsed through a food processor
2 tomato
roughly chopped
¼ cup grated parmesan cheese
3 barramundi The Better Fish® Barramundi Skinless Fillets
1 olive oil
1 salt
to taste
1 lemon juice
Servings

Nutrition per serving

Calories 355.18kcal 18%
Fat 8.9 13%
Carbs 49.25 19%
Sugars 6.03 7%
Protein 18.87 38%
Sodium 1811.68mg 91%
Fiber 1.61 6%

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

Nutrition per serving

Amount per serving

Calories 355.18kcal 18%
Fat 8.9 13%
Saturated Fat 3.74 19%
Monounsaturated Fat 3.29 329%
Polyunsaturated Fat 0.62 62%
Carbs 49.25 19%
Fiber 1.61 6%
Sugars 6.03 7%
Protein 18.87 38%
Cholesterol 45.78mg 15%
Sodium 1811.68mg 91%
Calcium 87.62mg 11%
Magnesium 32.76mg 9%
Potassium 625.91mg 18%

% Daily Value*

Iron 1.11mg 8%
Zinc 1.13mg 11%
Phosphorus 126.28mg 18%
Vitamin A 524.74mkg 66%
Thiamin B1 0.19mg 17%
Riboflavin B2 0.26mg 19%
Niacin B3 2.35mg 15%
Vitamin B6 0.22mg 16%
Folic Acid B9 24.24mkg 12%
Vitamin B12 0.11mkg 4%
Vitamin C 20.32mg 25%
Vitamin D 5.12mkg 102%
Vitamin E 1.24mg 10%
Vitamin K 17.82mkg 24%

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

Health score

High
Medium
Low
4.8/10

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 1.61   6% DV
Protein 18.87   38% DV
Calcium 87.62mg   11% DV
Magnesium 32.76mg   9% DV
Potassium 625.91mg   18% DV
Iron 1.11mg   8% DV
Vitamin A 524.74mkg   66% DV
Vitamin C 20.32mg   25% DV

Nutrients with negative impact

Saturated Fat 3.74   19% DV
Carbs 49.25   19% DV
Sugars 6.03   7% DV
Cholesterol 45.78mg   15% DV
Sodium 1811.68mg   91% DV

Stay in and take it easy with this warm and soul-nourishing dinner. “A slow-simmered tomato risotto that has the most delicate kiss of fresh tomato-thyme flavor and sings little love notes of Parmesan and garlic to serve as a perfect little bed for your fried, crispy, golden, fish.” Recipe and photos are courtesy of Lindsay from Pinch of Yum.

Instructions

Step 1
Heat the chicken broth in a saucepan and keep it warm.
Step 2
Melt the butter in a large skillet over medium heat. Add the onion, garlic, and thyme. Stir until softened. Add the arborio rice and stir until coated with the butter.
Step 3
Add 1 cup of warm broth and stir until absorbed. Repeat with ½ cup of pulsed tomatoes. Repeat again, alternating between broth and tomatoes, stirring after each addition until all liquid is absorbed. Repeat this process until the risotto is cooked. This will take 20-30 minutes. Add a handful of Parmesan, the remaining chopped tomatoes, and salt to taste and stir to combine.
Step 4
Heat a large cast iron skillet over high heat. Add a generous swish of olive oil. Pat fish filets with a paper towel and sprinkle with salt and pepper. (I also cut them in half since they were so big! Eyeball it based on the number of people you’re serving.) Add dry filets to the pan, skin side down, and fry for several minutes on each side. It will be hot and it might splatter, so watch out. When the fish is cooked and golden brown/crispy, remove from the pan.
Step 5
Serve the fish with the risotto and an extra sprinkle of Parmesan.
Step 6
For a quick pan sauce, toss some butter in the pan that you fried the fish along with a pinch of thyme and lemon juice. Whisk until combined and serve over the fish.
Suggested sides
  • Green Salad
  • Crusty Bread
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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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