Orange Roughy with Caramelized Onion Risotto - Giangi's Kitchen

Recipes: Fish

Giangi Kitchen Giangi

Orange Roughy with Caramelized Onion Risotto

Published on May 20, 2010 | Fish


Amount Item Add to Grocery List
2 large yellow onions julienned
4 tablespoons butter
1 cup Arborio rice
4 cups chicken stock - low sodium
3 tablespoons fresh flat-leaf parsley
3 tablespoons Grated Parmesan Cheese
salt and pepper
4 6 - ounces orange roughy fillets
1 tablespoon canola oil

Preparation Instructions

  1. In a large risotto pan or sauté pan cook the onions and butter, over medium heat until golden brown and caramelized.

  2. Add the rice and cook for 2 minutes, stirring frequently. Slowly add the ¼ cup of the chicken stock and stir until completely absorbed. Add the remaining stock ¼ cup at a time, stirring continuously with a smooth gentle motion, until all the liquid is completely absorbed. This will take around 40 to 50 minutes.

  3. Stir in 2 tablespoons chopped parsley and Parmesan cheese and season with salt and pepper.

  4. Season the orange roughy with salt and pepper and place in a hot sauté pan with the canola oil. Cook over medium high heat fpr 2 to 3 minutes on each side, or until just cooked.

  5. Spoon the risotto in the center of each plate and top with the fish. Sprinkle the parsley over the fish.

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