Fish risotto with tomato and fennel

Fish risotto with tomato and fennel

Made with Mutti Tomato Paste

Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy



  • 1.5 kg whole snapper filleted with bones and frames kept for stock and fillets for risotto (roughly 2 – 3 whole snapper)
  • 2 tablespoons olive oil
  • ½ bunch celery stalks roughly chopped
  • 2 large carrots roughly chopped
  • 2 onions quartered with skin intact
  • 4 bay leaves
  • tablespoon ½peppercorns
  • 8 cups water


  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 fennel thinly sliced
  • 4 cloves garliccrushed
  • 2 red birds eye chili chopped (optional)
  • 1 tablespoon Mutti Double Concentrate Tomato Paste
  • 1 cup arborio rice
  • cup ½white wine
  • Juice of 1 lemon
  • 6 cups fish stock
  • 2 tablespoons butter
  • 210 g tin Mutti Polpa Finely Chopped Tomatoes
  • 1 tablespoon brown sugar
  • 600 g snaper fillets cut into large pieces
  • Salt and pepper to taste
  • Parmeson to serve
  • Fresh dill
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Fish risotto with tomato and fennel: Method


  1. In a large deep pot on a high heat, bring your olive oil to heat and wait until there is some haze coming from the pot. Add your fish frames and heads so they are covering the bottom of the pot. Don’t overcrowd the pot and work in batches if needed. Brown and caramelise each side of the fish for five minutes and set to the side.
  2. Add your vegetables, bay leaves and peppercorns to the pot and fry in the fish fat for 2 minutes. Add your water and fish frames and heads back to pot and bring to the boil.
  3. Turn the heat down and simmer for 30 minutes.
  4. Skim your stock of any impurities and then pour through a mesh strainer into a clean pot or bowl. This recipe will give you 6 cups of stock.


  1. In a small pot on a low heat, keep your fish stock on a slow simmer with the lid on.
  2. In a large pot on a low heat, bring your olive oil to heat and wait until there is some haze coming from the pot. Add your onion and fennel to the pot and cook for five minutes or until the onion is fragrant and translucent and the fennel has softened. Add your garlic and chili to the pot with your onions and cook for an additional two minutes stirring quite often to ensure your garlic does not burn.
  3. Turn the heat up to medium and add your Mutti Tomato Paste to the pot and fry for two – three minutes until it turns a deep red colour and is slightly sticking to the pan. Add your rice to the pot and cook for two minutes stirring occasionally until the rice turns opaque in colour. Add in your wine and keep stirring with the rice until all the wine is absorbed by the rice.
  4. One ladle or cup at a time, add in your hot fish stock and stir through until all the stock is absorbed by the rice. Repeat this step 5 more times until you have used up all your stock. Your rice will start to become plump and fat as it continues to cook and absorb the stock. It should take roughly 25 minutes to cook.
  5. Turn your heat to low. Add your fish, lemon juice, butter, sugar, salt and pepper and tin of Mutti Polpa to the pot with the rice and stir through. Cook for 3 - 5 minutes or until the flesh of the fish turns white and is no longer glassy. Be careful not to overcook your fish.
  6. Serve your risotto with a sprinkling of parmeson and fresh dill. Enjoy!

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Also made with: Mutti Tomato Paste

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