Lemon risotto with asparagus and crispy tilapia

Total time 90 mins
10 mins preparation time
20 mins cooking time
60 mins marinating time

Perfectly creamy risotto with a zingy lemon note, which goes wonderfully with asparagus and crispy tilapia.

Ingredients

2 portion(s)
160 g
Boneless tilapia fillets (or other white fish)
3 ½ tbsp
Olive oil
1 pinch
Garlic granules
500 ml
Vegetable stock
250 ml
Water
50 g
Onion
125 ml
Dry white wine (e. g. Vinho verde)
100 g
Arborio rice (risotto rice)
Grated zest of half lemon
1 tsp
Lemon juice
1 tbsp
Grated Parmesan
50 g
Cream cheese
250 g
Green asparagus
1 tsp
Butter
Nutritional facts (per portion): 2560 kJ  /  611.5 kcal
29.5 g Fat
22.8 g Protein
53.3 g Carbohydrates

Preparation

Step 1

Cut the fish into 4 smaller pieces. In a bowl, mix 2 tablespoons Kikkoman Ponzu Lemon​​​​​​​, ½ tablespoon olive oil, add pieces of fish, sprinkle with granulated garlic and stir. Put in the fridge for 60 minutes.

Step 2

Boil the stock and water in a saucepan. Reduce the heat and keep it on a low heat.

Step 3

Finely chop the onion. Rinse the asparagus and break off and discard any woody ends. Cut off the tender tips of the asparagus and cut the remaining stems into slices.

Step 4

In a frying pan, heat 2 ½ tablespoons of olive oil and fry the onion. Then add the rice, fry until it becomes slightly glassy. Add wine. When the wine evaporates add 1 little ladle of warm stock and 1 tablespoon Kikkoman Ponzu Lemon​​​​​​​. After the stock has evaporated, add another ladle of stock (repeat this step until the stock is used up). 2 minutes before the end of cooking, add the chopped asparagus, grated lemon zest and lemon juice, parmesan and cream cheese.

Step 5

Meanwhile, heat ½ tbsp olive oil in a separate pan and fry the marinated fish on both sides.

Step 6

Heat the butter in a separate frying pan and fry the asparagus tips. After 2 minutes add 1 tablespoon Kikkoman Ponzu Lemon and fry briefly.

Step 7

Divide the risotto between dishes and serve decorated with asparagus tips and fried fish.

Recipe-ID: 1147

Recipe as PDF

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Cut the fish into 4 smaller pieces. In a bowl, mix 2 tablespoons Kikkoman Ponzu Lemon​​​​​​​, ½ tablespoon olive oil, add pieces of fish, sprinkle with granulated garlic and stir. Put in the fridge for 60 minutes.

Boil the stock and water in a saucepan. Reduce the heat and keep it on a low heat.

Finely chop the onion. Rinse the asparagus and break off and discard any woody ends. Cut off the tender tips of the asparagus and cut the remaining stems into slices.

In a frying pan, heat 2 ½ tablespoons of olive oil and fry the onion. Then add the rice, fry until it becomes slightly glassy. Add wine. When the wine evaporates add 1 little ladle of warm stock and 1 tablespoon Kikkoman Ponzu Lemon​​​​​​​. After the stock has evaporated, add another ladle of stock (repeat this step until the stock is used up). 2 minutes before the end of cooking, add the chopped asparagus, grated lemon zest and lemon juice, parmesan and cream cheese.

Meanwhile, heat ½ tbsp olive oil in a separate pan and fry the marinated fish on both sides.

Heat the butter in a separate frying pan and fry the asparagus tips. After 2 minutes add 1 tablespoon Kikkoman Ponzu Lemon and fry briefly.

Divide the risotto between dishes and serve decorated with asparagus tips and fried fish.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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