Tuscan Fish & Black Olive Risotto

Tuscan Fish & Black Olive Risotto

Rating
5.00rating out of 5

(2089 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

Use within

4-5 days

This lovely 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!

Prep Time

30 min

Cuisine

Italian

Use within

4-5 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
Red-onion
1 red onion
Arborio-rice
160g traditional arborio rice
garlic-clove
1 garlic clove
Vegetable-stock-cube
1 vegetable stock cube †
fresh-basil
10g fresh basil
Capers
15g caper buds
Pitted-black-olives
30g pitted black olives
Pangasius-fillet-(1)
2 basa fillets †
Cherry-tomatoes
125g cherry tomatoes
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
  • vegetable stock cube<strong>†</strong>
  • basil
  • capers
  • pitted black olives
  • basa fillets<strong>†</strong>
  • cherry tomatoes
Typical Values per 100g per serving
Energy 486 kJ
115 kcal
2008 kJ
476 kcal
Fat
of which saturates
1.4 g
0.5 g
5.7 g
1.9 g
Carbohydrate
of which sugars
18.1 g
1.4 g
74.7 g
6 g
Fibre 1 g 4 g
Protein 7.5 g 30.9 g
Salt 0.21 g 0.86 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
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
basil
capers
Capers, brine (water, salt), spirit vinegar.
pitted black olives
basa fillets
cherry tomatoes
Allergens
  • Allergens highlighted by † (celery, fish)

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 and basil spooned over and enjoy!

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