A Trendy Restaurant Menu Winter Recipe: Mediterranean Risotto Pesce

Chef Philman George Ideas & Inspiration

risotto pesce

This awesome Mediterranean style risotto is topped with Sea Cuisine™ Mediterranean Glazed Haddock Portions. The fish comes ready to pop into the oven, pre-portioned and pre-glazed with Mediterranean spices.

This risotto recipe is made with prepared tomato soup instead of stock, to boost the Mediterranean flavour and colour.

Chef Hack: To intensify the flavour even more, use a prepared roasted tomato and red pepper bisque.  Yum! 


24 x 3 1/2 oz

Frozen Sea Cuisine Mediterranean Glazed Haddock Portions (Product code 8975)

24 x 100 g

16 cups

Tomato soup, prepared

4 litres

8 cups


2 litres

¼ cup

Olive oil

50 ml

½ cup

Red onions, diced

125 ml

4 tsps

Fresh garlic, minced

20 ml

4 cups

Arborio rice, raw

1 litre

2 cups

Cherry tomatoes, halved

500 ml

8 cups

Baby spinach

2 litres

¼ cup

Fresh parsley, chopped

50 ml


  1. Bake frozen Sea Cuisine Mediterranean Glazed Haddock Portions in a preheated oven, according to package instructions.
  2. To make the risotto, combine tomato soup and water in saucepan. Bring to a boil and simmer 10 minutes.
  3. Heat olive oil in a medium pot. Add onions and garlic and sweat for 2 to 3 minutes. Add rice.
  4. Turn heat to medium and slowly add tomato soup mixture.
  5. Cook until rice is soft but not mushy.
  6. Add spinach, tomatoes and parsley.
  7. Plate rice in individual bowls and top with baked haddock.

Serves 24.