Creamy Tomato Risotto with Pan Fried Barramundi Recipe
This creamy tomato risotto with pan-fried barramundi is a decadent and flavorful dish. Ready in 1 hr, serves 6.
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Cooking tools:
- Saucepan
- Skillet
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Grater
- Plate
Ingredients
- 6–7 cups chicken or vegetable broth
- 1/2 cup chopped onion
- a few 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 large filets of Barramundi (skin on)
- olive oil
- salt
- lemon juice
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