Mediterranean Risotto with Sea Bass

I love risottos and we usually have them every week. This one has the flavours of the Mediterranean.

When I worked on a cruise ship I spent a lot of time traveling round the Med. When I had some spare time I used to get off ship and at least try and have lunch somewhere local before retuning to work. I loved the hustle and bustle just sitting in a local cafe having a drink and eating the olives they put on the table to snack on, watching the world go by. I got to try all sorts of local foods from tapas to pasta and risottos.

This risotto is very simple and has bags of flavour, I especially love the sweetness of the tomatoes. Dean loved it as soon as he tried it and has now become one of his favourites! It goes well with a nice glass of white wine.

Mediterranean Risotto with Sea Bass

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 2

Ingredients

  

• 1 small onion
• 150 g olives mixed green and black
• 200 g baby tomatoes on the vine (keep some whole for the final dish)
• tbsp tomato puree
• 1/2 tsp itlian herbs more if you desire on tasting
• 180 g risotto rice
• 900 ml vegetable stock
• 2 fillets sea bass

Instructions

 

• Chop the onion, tomatoes and olives. Take about tbsp of the olive oil from which the olives have been soaked in. Add to the pan on a medium heat add all the chopped ingredients.
• Keep stirring till all of the ingredients are getting soft then add the rice and stir well.
• Add some of the stock and keep stirring. Add your tomato purée and Italian herbs and continue stirring.
• Keep adding the remaining stock and keep stirring until the rice becomes soft. Season well with black pepper. Taste as you go.
• Add the tomatoes on the vine to your pan, cook for about 5 minutes and take out then set aside
• Add the sea bass fillets to another frying pan. Season with salt and black pepper. Add a small amount of oil and cook on a medium heat with the skin side down for about 2 minutes. This should give a nice crispy skin. Turn and cook for another minute or until the fish is cooked. Be careful you don’t burn the skin as this fish doesn’t take long.
• Add the risotto to the dish and place the sea bass fillet on top. Finish with the tomatoes.
• Serve and enjoy!

Tip
There are other flavours evocative of Mediterranean dishes, for example you could add red pepper or chorizo to the risotto.