White Wine Risotto with Chilli & Ocean Perch


White Wine Risotto with Chilli & Ocean Perch
In ocean perch you’ll find a fish with beautifully textured, delicious white fillets that are superb in everything from curries and stews to this sumptuous risotto.


Serves 4



  • 80g unsalted butter
  • 1 onion, finely chopped
  • 1/3 cup white wine
  • 1 ½ cups arborio rice
  • Piece of parmesan rind (optional)
  • 1 litre hot good quality fish stock
  • 2 tbsp extra virgin olive oil
  • 4 x 150g fillets ocean perch
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, seeds removed and finely chopped
  • 2 tbsp lemon juice
  • 1 tbsp finely chopped chives



  1. Melt half the butter (40g) in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until softened. Add the wine and cook for 1 minute, or until evaporated. Add the rice and parmesan rind (if using) and stir to coat in the butter.
  2. Mix the stock and 2 cups of hot water together. Gradually add the stock, 1 cup at a time, adding more once completely absorbed, and cook, stirring frequently, for 20-25 minutes or until the rice is al dente. Remove the parmesan rind and discard.
  3. Meanwhile, heat oil in a large, non-stick frying pan over high heat. Add the fish, skin side down and cook for 3 minutes. Turn, add the garlic, chilli and remaining butter and cook for 1 minute. Add lemon juice and take off the heat. Divide the risotto between bowls. Top with the fish and serve with chives.




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