A plate of pan-seared fish served over creamy asparagus risotto, garnished with microgreens, with lemons and wine nearby.

Humpty Doo Barramundi, lemon and mint risotto

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 4 serves
A black-and-white icon showing a hand stirring ingredients in a mixing bowl.
10 mins
A pan heating on a stovetop with flames underneath and steam rising from the pan.
40 mins
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MEDIUM

Ingredients 

1 litre vegetable stock
25g butter
2 tbsp olive oil
1 large brown onion, finely chopped
1 ½ cups arborio rice
1/3 cup dry white wine
4 Humpty Doo Barramundi Fillet portions
1 cup peas
2 bunches asparagus, woody ends removed, halved
2 tsp lemon zest, finely grated
2 tbsp lemon juice
1/3 cup parmesan, finely grated
1/3 cup fresh mint, finely chopped
Microgreens to garnish

Instructions

  1. Place stock and ½ cup water in a saucepan. Bring to a simmer over medium heat.
  2. Heat butter and 2 tbsp oil in a large heavy based saucepan, cook onion, stirring, until tender. Add rice, stirring to coat. Add wine and 1 cup of warm stock, bring to the boil. Reduce to a simmer, stirring occasionally, until liquid is almost absorbed.
  3. Add 1 cup of warm stock to the rice, stirring occasionally, until absorbed. Repeat until all the stock has been used, cooking for 20-25 mins or until rice is just tender.
  4. Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
  5. Place barramundi, skin-side down in the heated pan and cook for 7 mins, turn and cook for another 5 mins. Transfer to a plate to rest.
  6. Meanwhile place peas in a saucepan of salted water and bring to a boil, once boiling add asparagus and cook for 2 mins. Refresh under cold water and drain.
  7. Stir peas, asparagus, lemon zest and juice, parmesan and mint through the risotto. Season.
  8. Divide risotto between 4 plates, top with barramundi and microgreens and serve.
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