Tuscan Fish & Black Olive Risotto

Tuscan Fish & Black Olive Risotto

Rating
5.00rating out of 5

(2692 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

Use within

3-4 days

This lovely and simple risotto combines a homemade ‘tapenade’ of chopped black olives and capers with sweet cherry tomatoes and fragrant basil. The salty depth of the tapenade acts as a seasoning for the risotto as well as a pretty garnish. Tap that! (Naturally gluten-free, but unsuitable for coeliacs).

Prep Time

30 min

Cuisine

Italian

Use within

3-4 days

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What is Gousto all about?

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In Your Box
Ingredients for 2 people (double for 4)
Red-onion
1 red onion
Arborio-rice
160g arborio rice
garlic-clove
1 garlic clove
fresh-basil
10g basil
Capers
15g capers
Pitted-black-olives
30g pitted black olives
Cherry-tomatoes
125g cherry tomatoes
Pangasius-fillet-(1)
2 basa fillets †
Vegetable-stock-cube
1 vegetable stock cube †
You Will Need
Butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • red onion
  • arborio rice
  • garlic clove
  • 10g basil
  • 15g capers
  • 30g pitted black olives
  • cherry tomatoes
  • basa fillets<span class="strong">†</span>
  • vegetable stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 492 kJ
116 kcal
1873 kJ
442 kcal
Fat
of which saturates
1.4 g
0.4 g
5.2 g
1.5 g
Carbohydrate
of which sugars
19.4 g
2.1 g
73.7 g
8.2 g
Fibre 1.1 g 4.2 g
Protein 6.6 g 25.3 g
Salt 0.2 g 0.77 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
red onion
arborio rice
garlic clove
10g basil
15g capers
capers, brine (water, salt), spirit vinegar.
30g pitted black olives
black olivers, water, salt, ferrous gluconate
cherry tomatoes
basa fillets
FISH
vegetable stock cube
salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper
Allergens
  • Allergens highlighted by † (fish, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Tuscan Fish & Black Olive Risotto

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

2 Tuscan Fish & Black Olive Risotto

Peel and finely dice the red onion[s]

Dissolve the vegetable stock cube[s] in 800ml [1.6L] boiled water

Peel and finely chop (or grate) the garlic

3 Tuscan Fish & Black Olive Risotto

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] olive oil over a medium heat

Once hot, add the diced onion and a pinch of salt

Cook for 5 min until softened but not coloured 

4 Tuscan Fish & Black Olive Risotto

Stir the arborio rice and half of the chopped garlic (save the rest for later) into the onion

Add 1/3 of the stock and stir continuously with a wooden spoon until the stock is absorbed

Continue to add the stock, a little at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked

5 Tuscan Fish & Black Olive Risotto

Meanwhile, cut the cherry tomatoes in half 

Add them to a baking tray (use tin foil to avoid mess!)

Pat the basa fillets dry with kitchen paper and place them on the same tray

Drizzle everything with olive oil and season generously with salt and pepper

Season the cherry tomatoes with a pinch of sugar

6 Tuscan Fish & Black Olive Risotto

Put the tray in the oven for 10-15 min until the fish is cooked

Tip: your fish is cooked when it turns opaque and flakes easily

Meanwhile, chop the basil finely, including the stalks

7 Tuscan Fish & Black Olive Risotto

Chop the capers and black olives together finely

Combine both with the remaining chopped garlic

Add 2 tbsp [4 tbsp] olive oil – this is your tapenade 

8

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Once the rice is cooked, remove it from the heat and stir in a knob of butter and half of the tapenade

Stir in the roast cherry tomatoes and most of the chopped basil

Serve the baked fish over the risotto with the remaining tapenade spooned over and garnish with the basil

Enjoy!

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