Swordfish and courgette risotto

This risotto is really quite unusual because it cleverly combines fish and vegetables so as to produce a cheerful, colourful and zesty result. The basic risotto is not combined with white wine in this case, but rather with lemon juice which gives the dish its freshness and character right from the outset. Neither does the final addition of flavours involve butter or cheese, but only a dash of extra virgin olive oil, parsley and lemon peel: freshness and healthiness, therefore, go hand-in-hand for this dish: success is guaranteed.


  • rice 160 grams
  • swordfish A slice of swordfish fillet
  • courgettes 3 courgettes
  • lemon The juice and zest of one lemon
  • onions A small piece of onion
  • parsley A few parsley leaves
30 minutes Total time
20 minutes Active time
Serves 2 persons
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Cut the courgettes into cubes and toss in a frying pan with a little olive oil. Set aside. Also cut the swordfish into cubes and fry it in the same pan. Set aside. And in the same pan, without washing it, cook the chopped onion, then coat the rice in the hot oil and add the lemon juice until well combined. Cook the risotto until nearly done by adding hot vegetable stock bit by bit, stirring every time, then season with salt and add the courgettes, swordfish, parsley and grated lemon zest. Stir in some olive oil (a spoonful is more than enough). Serve hot.

Always use the same frying pan for cooking the various ingredients: the risotto will profit from an improved flavour and you won't need to add any further oil
The swordfish, which is very plentiful in the Mediterranean sea near the Straits of Messina, is often confused with another similar fish, 'tetrapturus belone'. However, while the latter has a cylindrically shaped sword, swordfish have a flat one.

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