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Butternut Saffron Risotto with Seared Barramundi

This is not a fish tale! Deliciously layered flavor combinations result in this deceptively simple to cook dish: Butternut Saffron Risotto with Seared Barramundi.

Prep Time

        Prep time: 10 minutes
        Cook time: 30 minutes
        Yield: Serves 2


    •    1 tsp salt
    •    1 tbsp butter
    •    1 cup arborio rice
    •    6 fresh sage leaves
    •    2 cups chicken broth
    •    1/4 tsp saffron threads
    •    1 tsp white wine vinegar
    •    6 tbsps olive oil, divided
    •    2 x 6 oz barramundi fillets
    •    1/2 cup parmesan cheese
    •    2 tbsps shallot, thinly sliced
    •    2 cups butternut squash, diced


  1. Heat oven to 425 degrees F. 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 barramundi fillets 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. Serve risotto in bowls, topping with barramundi fillets and fried sage leaves.

This great family recipe is thanks to The Better Fish at


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