Orange Roughy with Caramelized Onion Risotto

  • 50 mins total
  • 10 mins prep
  • 40 mins cook
  • serves 4 
Advertisement

IntroductionSkip To The Recipe

Giangi's Kitchen Signature

Orange Roughy with Caramelized Onion Risotto

  • 50 mins total
  • 10 mins prep
  • 40 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

Log In or Register to view and edit your grocery lists.

  • 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
  • 4 6 - ounces orange roughy fillets
  • 1 tablespoon canola oil

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.

Advertisement
Advertisement

Get More Savings

Save money on groceries with FREE Printable coupons
Plus

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers
Advertisement