Fish Lady video- Episode 12 Steamed fish with lemon risotto
Steamed Fish with Lemon Risotto (Rice Cooker recipe)
2 tbsp olive oil
2 cloves garlic, minced
Zest of ½ a lemon
¼ cup white wine
1 cup Arborio rice
3 cups chicken broth
2 small fish fillets, trimmed to fit into steamer basket
1 ½ cups assorted vegetables (broccoli, carrots, cauliflower, onions, corn, squash, asparagus, green beans, etc), cut into bite sized pieces
Salt & pepper
Juice of ½ a lemon
¼ cup parmesan cheese
Set rice cooker on Quick Rice setting (or for 35 minutes). Add olive oil and garlic, cook and stir for 1 minute. Add lemon zest and stir. Add wine and let cook for 1 minute. Add rice. Stir the rice frequently and let it cook for 3-5 minutes until the rice absorbs the liquid and begins to turn translucent. Add the broth, stir to evenly spread the rice, and close the lid on the rice cooker. Let the rice cook until the timer reaches 10 minutes left. Meanwhile cut the fish fillets and vegetables to size and place them in the rice cooker steamer basket. Sprinkle fish and vegetables with salt and pepper.
At 10 minutes give the rice a stir and add the steamer basket of fish and vegetables. Close the lid and wait until the timer reaches 0.
Carefully remove the steamer basket and set aside. To the rice add the lemon juice and parmesan cheese. Stir until cheese is melted.
Serve with a lemon wedge if desired.
