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Tuscan Fish & Black Olive Risotto

Tuscan Fish & Black Olive Risotto

Rating
4.5rating out of 5

(6235 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

This flavourful dish is inspired by Tuscan sunshine. You'll whizz up olives and capers into a quick tapenade and drizzle it over creamy risotto, baked fish and roasted cherry tomatoes. Buon appetito!

Prep Time

30 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Arborio-rice
160g arborio rice
garlic-clove
1 garlic clove
basil 3.18
10g basil
Capers
1 bag of capers (15g)
Pitted-black-olives
1 bag of pitted black olives (30g)
Cherry-tomatoes
125g cherry tomatoes
Pangasius-fillet-(1)
2 x 100g basa fillets †
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
You Will Need
Tin foil, butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 160g arborio rice
  • 1 garlic clove
  • 10g basil
  • 1 bag of capers (15g)
  • 1 bag of pitted black olives (30g)
  • 125g cherry tomatoes
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 591 kJ
139 kcal
1882 kJ
441 kcal
Fat
of which saturates
2.1 g
0.8 g
6.7 g
2.6 g
Carbohydrate
of which sugars
23.8 g
1.6 g
75.8 g
5 g
Fibre 1.1 g 3.6 g
Protein 7.7 g 24.5 g
Salt 0.99 g 3.16 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
1 red onion
red onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
10g basil
basil (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (30g)
water, pitted black olives, salt, ferrous gluconate
125g cherry tomatoes
cherry tomatoes
2 x 100g basa fillets
basa fillet (fish) 100%
1 Knorr 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 (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
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 Knorr 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

Add the arborio rice and half of the chopped garlic (save the rest for later!) to the pan stirring to coat the grains in the oil

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, chop 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 12-15 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 – this is your black olive risotto

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

Serve the baked basa over the black olive risotto with the remaining tapenade spooned over and garnish with the remaining basil

Enjoy!

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