Risotto with Burnt Butter John Dory


  • 4 fillets of john dory (snapper will work well too)
  • 20-25g butter
  • 3 Tbsp self-raising flour
  • 5 tsp chicken stock (or 5 cups liquid chicken stock)
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 cup arborio rice
  • 5 cups chicken stock
  • 1 can of lentils, drained and rinsed
  • 1 can of corn kernels, drained and rinsed
  • 1 cup fresh spinach, chopped
  • Zest of 1 lemon
  • 1 cup grated parmesan cheese


1) In a heat proof jug place 5 teaspoons of chicken stock and 5 cups of boiling water. Stir and set aside.

2) Pat dry your fish fillets, season with salt and pepper and dust with self-raising flour and set aside.

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3) Heat oil in a large frying pan on medium-high heat. Cook the onion for four minutes then add the garlic and cook for a further minute or until the onion is soft and opaque.

4) Add the arborio rice and stir to coat in the oil and onion mixture.

5) Add the stock one cup at a time, stirring constantly until all the liquid is absorbed. Repeat until all the stock is used.

6) Once you have added the last cup of stock, add in the lentils, corn, spinach, lemon zest and season with salt and pepper. Turn the pan down to medium-low heat and cook while stirring gently until the liquid is absorbed. Then add ¾ cup of parmesan cheese and stir to combine.

7) In a large frying pan heat the butter on high heat. Once the butter is starting to brown, turn the heat to medium and add fish fillets. Cook for approx. three minutes per side or until fish is cooked through. Cooking time will vary depending on the thickness of your fish. Repeat until all fish is cooked. Add more butter if required.

8) To serve, place the risotto in a bowl, sprinkle with the remaining parmesan cheese and place fish fillet on top. Enjoy!

October 2021 - Bea Bagnall
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited

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