People always think that risotto is difficult to make because it is often under cooked and fish is a meal that they steer away from because if it isn't seasoned well, it isn't good. I have the easiest recipe for both! Both recipes get rave reviews from my toughest critics: my kids! Please keep in mind that my kids are the kind of kids that don't like cheese or pasta!
Tilapia Ingredients:
4-6 tilapia fillets
1 cup soft bread crumbs
4 tbsp. butter
1 1/2 tsp. cajun seasoning
1/2 tsp. salt
dash of black pepper
Risotto Ingredients:
5 cups chicken broth
1/4 cup butter (no substitutes - sorry)
1 large onion
1-2 tbsp. chopped fresh garlic
1 1/2 cups arborio rice
3 tbsp butter
1 1/4 cup grated parmesan (can use less)
salt and pepper
Cajun Tilapia Directions:
Preheat oven to 400 degrees.
I use my stoneware; however, if you don't have stoneware, grease your baking dish. Lay fish fillets in dish and brush with 1 tbsp melted butter.
Combine the remaining butter with the bread crumbs and seasonings. Sprinkle mixture over fillets.
Bake 15-20 minutes. Fish is done when it easily flakes apart.
Parmesan Risotto Directions:
(*I found the original recipe for this risotto from Kittencal.)
Bring chicken broth to a boil, reduce heat to keep hot.
Melt 1/4 cup butter over med-low heat and add onion. Saute until very tender but not brown. Add garlic and stir for about 2 minutes.
Increase heat slightly and add rice. Stir for 1 minute.
Next, slowly add 1 cup of broth stirring until absorbed. Continue adding 1 cup of broth at a time waiting until it is completely absorbed before adding more. Stir frequently. Once you have added all of the broth (about 25-30 minutes) the rice should be creamy and tender.
Stir in 3 tbsp butter, 1 1/4 cup Parmesan, and salt and pepper to taste. Enjoy!
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