Oven-baked risotto with hoki
- 2 tbsp extra virgin olive oil
- 1 brown onion diced
- 1 leek finely chopped
- 5 Short cut bacon visible fat removed, cut into 1cm strips
- 2 cloves garlic clove finely chopped
- 3 cups button mushrooms
- 1 tablespoon tomato purée
- 2 teaspoons smoked paprika
- 1 ¼ cups risotto rice
- 3 cups chicken stock
- 6 x 150g skinless hoki fillets
- 16 cherry tomatoes on the vine if possible
- 1 bunch of fresh parsley
- lemon wedges
- Heat the oven to 180°C/fan 160°C/gas.
- Heat half the olive oil in a large, flameproof casserole dish or ovenproof saucepan that has a tight lid, over a medium-high heat. Add the onion, leek and bacon and fry, stirring occasionally, for 4 min or until the onion and leek are starting to soften. Add the garlic and mushrooms and continue to stir-fry for 2 min. Squeeze in the tomato purée and stir through the mixture and add the paprika and rice and continue stir-frying for 30 sec.
- Pour in the stock and bring to the boil before clamping on the lid and transferring to the oven. Bake for 12 min. While the rice is cooking, heat up half the remaining oil in a large non-stick frying pan over a high heat. Season the hoki with pepper and brown 3 of the fillets on both sides in the hot pan – you aren’t trying to cook the fish through here, just brown it. Remove the 3 browned hoki fillets to a plate and repeat the process with the remaining oil and fish.
- When the risotto is baked, remove it from the oven, take off the lid and give the rice a good stir. Lay the fish and tomatoes on top of the rice, then slide the dish back into the oven, uncovered. Roast the whole lot for 10 min or until the fish is perfectly cooked through and the tomatoes are softening but still holding their shape.
- Remove the risotto from the oven and sprinkle with parsley, then spoon on to plates, breaking up the hoki, with the lemon wedges to squeeze over.