If you’re looking for an easy supper option, try this delicious olive risotto fish medallions recipe. It’s super-healthy and flavourful!
Spice it up with hot chilli – if you prefer something milder, use hot Hungarian or Spanish paprika. O for Olive’s pitted black olives, extra virgin olive oil and green olive tapenade make the perfect ingredients…
Olive risotto fish medallions
Olive risotto and olive oil fish medallions coated in green olive tapenade
Ingredients
- 1 cup Arborio rice
- 400g tin tomatoes or fresh
- 12 black olives pitted
- 1 brown onion chopped
- 3 garlic cloves chopped
- 1 tsp hot chilli powder or hot Hungarian/Spanish paprika
- 750ml vegetable stock extra if needed
Olive oil fish medallions
- 4 fish medallions frozen
- Salt and pepper to season
- Green olive tapenade to coat fish
- Extra virgin olive oil a good drizzle
- 1 juice of fresh lemon
Instructions
- Pre-soak rice for 20 minutes then rinse before cooking.
- Blend onion, garlic and tomatoes until almost smooth.
- Warm frying pan adding a tablespoon of olive oil.
- Add cup rice and gently fry in the oil for 3-4 minutes on a medium heat.
- Slowly add stock a portion at a time, stirring with a spatula.
- Replenish liquid frequently, don't allow it to stick to the pan.
- Once stock as reduced by about half, add the blended tomato mix.
- Cook rice for 20-30 minutes in total, until all liquid is absorbed.
- If necessary add a little more stock, if needed so risotto looks creamy.
- Before roving from stove, add a good glug of extra virgin olive oil.
Fish dish
- Preheat oven to 200 ℃, and place fish medallions in a small ovenproof dish.
- Season lightly and drizzle with olive oil.
- Coat with green olive tapenade.
- Cook for 20 minutes.
- Squeeze fresh lemon juice over the top before serving.
Notes
If you prefer less heat in the dish - milder but just as flavourful - substitute the hot chilli powder for hot Hungarian or Spanish paprika.