Saffron Risotto with Roasted Butternut Squash and Seared Barramundi

We visited Beantown last week and had all the lobster rolls and oysters and chowder! It had been delicious to mention the smallest amount. I used to be therefore happy as a result of we tend to finally found some oysters, Mookie Blues to be precise, that BMW extremely loves. i'm taking this as a touch to begin adding additional food into meals reception. Last month we tend to tried this Coconut Lemongrass Neoceratodus forsteri dish galvanized by our trip to Asian country and this month I made a decision to form one thing additional savory and comforting for fall and to inform United States of our weekend in Boston!

Saffron Risotto with Roasted Butternut Squash and Seared Barramundi

I love adding saffron to dishes owing to the daring color and flavor that it adds! A bit bit goes an extended manner with saffron that is sweet as a result of it’s a bit expensive however you’ve gotta indulge a bit bit each currently and then! You'll peel and cube your butternut squash or once I’m short on time I simply get the pre-cut baggage within the turn out section. This direction could be a bit additional hands on, good for those days once you wish to induce within the room. However don’t worry, it cooks fast therefore you won’t be stuck within the room too long.

I partnered with Australis Neoceratodus forsteri to form this recipe! I don’t continuously consider food as a food or maybe a fall or winter food however truly voluminous food is in season throughout the fall! after all, Australis Neoceratodus forsteri is sustainably raised and caught and flash frozen therefore it’s continuously “in season!” The filets square measure hearty parts and once you cooked them, I feel they eat additional sort of a chicken or meat than fish. Plus, what doesn’t style nice once paired with risotto?!

Saffron Risotto with Roasted Butternut Squash and Seared Barramundi

  • 2 Australis Barramundi Filets
  • 1 cup Arborio Rice
  • 2 cups of chicken broth
  • 2 cups cubed butternut squash
  • 6-8 fresh sage leaves
  • ½ cup of parmesan
  • ¼ teaspoon of saffron threads
  • 1 teaspoon each salt and black pepper + more to taste
  • 6 tablespoons olive oil, divided
  • 2 tablespoons thinly sliced shallots
  • 1 tablespoon of butter
  • 1 teaspoon white wine vinegar

  1. Heat oven to 425 degrees. Toss butternut squash cubes with 1 teaspoon olive oil and 1 teaspoon each of black pepper and salt. Roast for 20 min on a baking sheet lined with parchment paper.
  2. Meanwhile, melt butter in a pot with thinly sliced shallots for 2-3 minutes until fragrant.
  3. Add Arborio rice and white wine vinegar and toast for 2-3 minutes more on high heat in the pot, stirring frequently.
  4. Add saffron and one cup of chicken broth to pot. Bring to a boil and stir until all liquid is absorbed. Add remaining chicken broth, stirring until all liquid is absorbed. Stir in parmesan cheese until well combined. Season with salt and pepper to taste.
  5. In a non-stick pan, melt remaining butter. Season Australis Barramundi filets with salt and pepper. Put into pan on high heat, searing each side for 3-4 minutes until cooked through.
  6. Remove filets from pan and add remaining olive oil. Fry sage leaves for 2-3 minutes until crispy.
  7. Plate risotto and put filets on top and top with sage leaves.

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