Vegetable and Fish Risotto
A quick and creamy risotto loaded with zucchini, tomatoes, olives, and tender fish. Perfect for a weeknight dinner that feels special but comes together in about 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 1 cup arborio rice
- 1 medium zucchini
- 1 cup cherry tomatoes
- ½ cup pitted black olives
- ½ lb white fish fillet
- 3 cups vegetable broth
Instructions
- 1
Heat 1 tbsp olive oil in a large pan over medium. Add 1 cup arborio rice and stir for 2 minutes until edges turn translucent.
- 2
Add 1 diced zucchini and 1 cup halved cherry tomatoes. Cook for 3 minutes, stirring, until zucchini softens slightly.
- 3
Pour in 3 cups hot vegetable broth, one ladle at a time, stirring often. Cook until rice is creamy and al dente, about 18 minutes.
- 4
Cut 0.5 lb white fish into chunks and add with 0.5 cup olives. Cook 5 minutes until fish flakes easily.
- 5
Season with salt and pepper. Serve hot, garnished with fresh herbs if you like.
Tools you’ll need
- large pan
- wooden spoon
- ladle
- knife
- cutting board
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