Leek & Champagne Risotto with BBQ Barramundi


On board we make all kinds of risotto. We love it, as it is easy to eat in the cockpit before sailing through the night.
During our years of cruising I created many risotto recipes, but this one in particular, is one of our favourites.


What do you need?

Serves 4

• 2 leeks
• 1 red onion
• 250 ml sour cream
• 1 litre of chicken stock
• 1 ½ cup Arborio rice
• 1 cup champagne (or a good quality dry sparkling wine)
• 600 gram Barramundi fillet (alternatively take any white fish fillet, such as cod)
• 2 tbsp. of freshly chopped chives
• 1 lemon
• 1 lime
• 2 tbsp. extra virgin olive oil
• 2 tbsp. unsalted butter
• A pinch of pepper
• A pinch of salt


Prepare and heat the BBQ.
Chop the onion finely.
Slice the leeks into fine rings. Rinse and drain.
Cut the lemon and lime into 4 parts each.

Cut each barramundi fillet into 3 equal parts and place in a bowl.
Sprinkle the fish with salt and pepper.
Pour 2 tablespoons of olive oil on top of the fish and massage. Cool in the fridge until the risotto is nearly ready.

In a big pot, melt the butter on medium heat.
Sauté the onion until translucent.
Add the rice, blend well.
Turn the heat to low.
Add a ladle of stock, stir and let it evaporate. Repeat.
After 10 minutes, add the leeks.
When you have used up 2/3 of the stock, start adding the champagne, ladle by ladle. Keep the stock on the side.
Add the sour cream and a pinch of pepper. Stir. Taste if the rice is cooked. If not, add some more stock bit by bit. Taste again and continue until cooked.

Grill the barramundi on the BBQ on a high heat for 2 minutes each side.
Check if the fish is cooked by making a small incision with the point of a knife in the thickest part of the fish. If the flakes are easy to separate, it’s ready. If not, grill for an extra minute.

Serve the risotto in soup bowls and stack the pieces of fish on top.
Sprinkle with the chopped chives and a piece of lemon and lime on the side.

© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.

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