Chorizo Potato Risotto with Sea Bass

plate of chorizo potato risotto topped with sea bass

Chorizo Potato Risotto with Sea Bass

If you haven't tried risotto made with potato then you're missing out! The smoky flavours of the smoked paprika and chorizo give this potato risotto a gorgeous Spanish flavour. It's easy to make and just as good as a traditional risotto made with rice. Delicious served with sea bass or any other white fish.

Course fish, Main Course

Cuisine International

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 418kcal

Author Corina Blum

Ingredients

60 g chorizo sausage diced
1 garlic clove crushed
400 g waxy potatoes peeled and diced into small pieces
½ teaspoon pimenton (sweet smoked paprika)
200 ml chicken stock
10 g parsley or chives
380 g sea bass fillets
Pinch black pepper
1 lemon

Metric - US Customary

Instructions

Heat a little oil in a saucepan. Add the chorizo. Cook for about three minutes, stirring occasionally.
Then add the garlic and cook for another minute.
Add the potatoes to the saucepan. Stir to cover in all the oil from the chorizo. Sprinkle with the pimenton.
Add the stock, so the potatoes are just covered, but not swimming in the liquid. Bring to the boil then lower to a simmer. Cover the pan.
Check the pan every so often and stir. If it does start to get too dry, before it is fully cooked, add a tiny dash of water from the kettle.
It will take about 20 minutes for the potato to be fully cooked, soak up the flavours and become a little soft.
During this stage, cook the sea bass. I like to fry in a little oil so the skin goes crispy, but you could grill or steam it.
Just before serving, season with black pepper and squeeze in some lemon juice. Stir in the herbs too or sprinkle them on top when serving.
Serve the sea bass on top of the risotto.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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