Lemon risotto with hake

By Drum Digital
17 July 2014

Serves 6

Preparation: 15 min

Cooking: 30 min

750 ml (3 c) water

500 ml (2 c) chicken stock

30 ml (2 T) olive oil

½ onion, finely chopped

5 garlic cloves, finely chopped

500 ml (2 c) arborio rice

125 ml (½ c) white wine

zest of 1 lemon

300 g hake fillet, cubed

handful of fresh parsley, finely chopped

60 ml (¼ c) grated Parmesan cheese

30 ml (2 T) fresh lemon juice

salt and pepper

Heat the water and stock in a large pot until almost boiling.

Heat the oil in a large pan over medium heat. Add the onion and cook for 2 minutes or until translucent. Add the garlic and rice, and stir for 1 minute, making sure the rice is coated in the oil. Add the wine and stir constantly until evaporated.

Stir the lemon zest and 250 ml (1 c) hot stock into the rice mixture. Cook, stirring frequently, until all the liquid has been absorbed. Continue adding stock 1 cup at a time and cook until each addition has been completely absorbed.

When the stock has all been added, add the hake and continue cooking for 10 minutes until the rice is just cooked but still firm.

5  Remove the pan from the heat and stir in the parsley, Parmesan cheese and lemon juice. Season with salt and pepper.

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