Mediterranean Risotto with Sea Bass

Mediterranean Risotto with Sea Bass

I love risottos and we usually have them every week. This one has the flavours of the Mediterranean.

When I worked on a cruise ship I spent a lot of time traveling round the Med. When I had some spare time I used to get off ship and at least try and have lunch somewhere local before retuning to work. I loved the hustle and bustle just sitting in a local cafe having a drink and eating the olives they put on the table to snack on, watching the world go by. I got to try all sorts of local foods from tapas to pasta and risottos.

This risotto is very simple and has bags of flavour, I especially love the sweetness of the tomatoes. Dean loved it as soon as he tried it and has now become one of his favourites! It goes well with a nice glass of white wine.

Mediterranean Risotto with Sea Bass

Mediterranean Risotto with Sea Bass

Mediterranean Risotto with Sea Bass

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2


  • 1 small onion
  • 150 g olives mixed green and black
  • 200 g baby tomatoes on the vine (keep some whole for the final dish)
  • tbsp tomato puree
  • 1/2 tsp itlian herbs more if you desire on tasting
  • 180 g risotto rice
  • 900 ml vegetable stock
  • 2 fillets sea bass


  • Chop the onion, tomatoes and olives. Take about tbsp of the olive oil from which the olives have been soaked in. Add to the pan on a medium heat add all the chopped ingredients.
  • Keep stirring till all of the ingredients are getting soft then add the rice and stir well.
  • Add some of the stock and keep stirring. Add your tomato purée and Italian herbs and continue stirring.
  • Keep adding the remaining stock and keep stirring until the rice becomes soft. Season well with black pepper. Taste as you go.
  • Add the tomatoes on the vine to your pan, cook for about 5 minutes and take out then set aside
  • Add the sea bass fillets to another frying pan. Season with salt and black pepper. Add a small amount of oil and cook on a medium heat with the skin side down for about 2 minutes. This should give a nice crispy skin. Turn and cook for another minute or until the fish is cooked. Be careful you don’t burn the skin as this fish doesn’t take long.
  • Add the risotto to the dish and place the sea bass fillet on top. Finish with the tomatoes.
  • Serve and enjoy!

Mediterranean Risotto with Sea Bass

There are other flavours evocative of Mediterranean dishes, for example you could add red pepper or chorizo to the risotto.


One response to “Mediterranean Risotto with Sea Bass”

  1. Did your recipe tonight can’t wait to try it again thank you

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