Zucchini Risotto with Gremolata Fish

500g zucchini, unpeeled, chopped into 3cm cubes Olive oil 2 tspns garam masala 1 brown onion, finely sliced 2 garlic cloves, crushed 2 cups risotto rice 1 litre chicken/fish stock

600g fish fillets   Gremolata 1/3 cup finely chopped parsley Olive oil Grated rind 1 lemon 2 cloves garlic, crushed

 

Fry zucchini pieces in hot oil until cooked but still firm. Stir in garam masala and fry a little longer. (I also added some fennel seeds and cumin seeds)

Heat stock and keep hot.

Heat olive oil in a pan and cook onion gently until soft. Add garlic and rice and stir to coat.

Add 1 cup at a time of the stock to the rice and stir, on gentle heat, until absorbed before adding more. This will take a good 30 minutes or more. Do not rush it…. Have a glass of wine while you relax and enjoy the process.

Meanwhile combine the gremolata ingredients and press onto the fish fillets. Cook the fish in a pan. Flake gently.

Gently mix the zucchini and the fish through the risotto and serve with lemon wedges.

Absolutely delicious!