Fennel risotto paired with fish and shrimp-tomato garnish

If you’re looking for a dish that feels gourmet but is totally doable at home, this fennel risotto with fish and shrimp is the answer! Creamy, dreamy risotto is infused with the subtle, aromatic flavour of fennel, making every bite fragrant and comforting.

The tender fish and juicy shrimp add a delicate, savoury touch, perfectly complemented by the fresh tomato garnish that adds a pop of colour and freshness.

Ingredients: (for 2 portions)

• 1 hot chili pepper
• Zest of 1 lemon
• 250 g cherry tomatoes
• 1 soup base concentrate cube
• 3-4 cloves garlic
• 50 g Parmesan cheese
• 150 g peeled shrimp
• 40 g butter
• 10 g fresh basil
• 120 g risotto rice
• 2 medium red onions
• 2 fish fillets (~250–300 g total – I used cod, but you can use any fish you like or have at home)
• Pumpkin seeds
• 1 medium fennel
• A little sunflower oil
• 800 ml boiling water

Preparation:

Wash the vegetables thoroughly and peel them if needed. Remove the seeds from the chilli pepper and finely chop it. Cut the fennel into quarters, remove the tough core, then cut each quarter in half and slice into thin pieces. Mince the garlic with a knife. Finely chop the onion, and halve the cherry tomatoes. Chop the fresh basil as well. Pour the boiling water over the soup cube in a bowl and stir well until fully dissolved. Set aside.

In a wok or a deep skillet, melt the butter and sauté the fennel, onion, and garlic for about 2 minutes, stirring well. Next, add the rice and mix thoroughly, lightly toasting it together with the vegetables for another 2 minutes while stirring frequently.

Add the prepared broth, stir well, and let the mixture cook over medium heat for about 25–30 minutes, stirring occasionally. Once the heat is turned off, stir in the parmesan cheese and lemon zest until the cheese is fully melted and incorporated.

While the risotto is cooking, prepare the remaining ingredients. In a non-stick pan, heat a little sunflower oil and cook the cherry tomatoes, garlic, chilli pepper, and half of the chopped basil for about 4 minutes. Then add the shrimp, stir, and cook for another 2-3 minutes until the shrimp are fully cooked. Remove from heat.

Brush lightly with sunflower oil the fish fillets and season them with salt and pepper. In a non-stick pan, cook the fillets for about 2 minutes on each side until done.

By now, the risotto should be ready, so it’s time to plate the dish. Spoon the risotto onto each plate and sprinkle the remaining chopped basil and pumpkin seeds on top. Divide the shrimp and tomato mixture evenly among the plates, and place a piece of seared fish fillet on each portion. Adjust the seasoning with salt and pepper, and serve immediately.

If you try the recipe, let me know how you liked it! 😊

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