Grilled Fish on Lemon Risotto

  • Preparation 10 MIN
    Cooking 25 MIN
  • Servings 4



  1. In a saucepan, brown the shallots in the butter. Add the honey, rice and cook for 1 minute over medium-high heat, stirring to coat.
  2. Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add broth, about 180 ml (3/4 cup) at a time, stirring constantly. Add the zest and lemon juice. Continue to add broth when the rice becomes creamy and leaves a drag line. After about 20 minutes, the rice should be tender yet still firm, has absorbed almost all of the liquid and has a creamy consistency.
  3. Add the cheese and blend. Adjust the seasoning.
  4. With the rack in the highest position, preheat the broiler.
  5. Place fish pieces on a baking sheet. Drizzle olive oil on each piece. Season with salt and pepper.
  6. Cook under the broiler for 5 to 7 minutes.
  7. At the centre of each plate, place some risotto, then a piece of fish. Season with pepper and serve immediately.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 870  
Total Fat 30 g  
Saturated Fat 15 g  
Sodium (salt) 1545 mg  
Carbohydrates 100 g  
Fibre 4 g  
Protein 48 g