One Pan Risotto with Garlic Herb Tilapia
Mar 27, 2017, Updated Jun 21, 2023
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Garlic Herb Tilapia with Risotto features delicious garlicky tilapia fillets on top of creamy, flavorful rice. It’s all about the zesty lemon, tasty herbs, and a one-pot wonder that brings everything together. Simple, satisfying, and loved by everyone at the table!
If you love this, you should definitely try this rich Garlic Butter Baked Tilapia, my vibrant Mediterranean Tilapia, and this light Air Fryer Tilapia. There’s a flavor for every palate!
Hi there internet pals! I’ve got an amazing piece of fish heaped over a pan of deliciously creamy, warm risotto, and it’s ready for you to print the recipe and make it! I think you’ll be surprised when you see how ridiculously easy it is to make.
I’m trying not to totally lose my face over this beautiful rice dinner, but it’s not just the rice. It’s the FISH. It’s that delicious Garlic and Herb Tilapia that I can’t get over.
On one of my very recent 3-hour long clean-the-fridge-out escapades, I came across 3 forgotten scallops, 2 chicken thighs, and 4 pieces of Tilapia. Without much hesitation, I grabbed whatever fresh herbs I had, I also grabbed some garlic, a pan, and was on my merry way to make dinner.
Now, let me tell you a bit about how to use this wonderful piece of tilapia to create an exciting dinner.
This one pan risotto came to me because I honestly could not get the garlic & herb flavors out of my head. I wanted to make something quick, mess-free, but of course, it had to be delicious and something that everyone would eat.
How To Make Tilapia with Risotto
To get started on this one pan risotto deal, I am going to need you to grab some arborio rice + Tilapia fillets.
I will also ask you to chop up an onion, get some fresh rosemary, and throw it all together in a pan with the rice.
Vegetable broth and milk will also join the party before finally seasoning the fish and setting it over the rice.
Only thing left is to cook it in the oven for about 25-ish minutes, or until all liquid is absorbed and fish has browned on top.
ENJOY!
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One Pan Risotto with Garlic Herb Tilapia
Ingredients
FOR THE TILAPIA
- 4 fillets Tilapia
- 3 tablespoons fresh lemon juice
- 1 tablespoon butter,, melted
- 2 cloves garlic,, minced
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- salt and fresh ground pepper, , to taste
FOR THE RICE
- 2 tablespoons Olive Oil
- 1 yellow onion, , diced
- 3 cloves garlic, , minced
- 1-1/2 cups arborio rice
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon paprika
- 3 cups low sodium vegetable broth
- 1 cup skim milk
- salt and fresh ground pepper, , to taste
Instructions
- Preheat oven to 350F.
- Rinse the fillets and pat dry with paper towels; set aside.
- In a mixing bowl, combine lemon juice, butter, garlic, Italian Seasoning, thyme, 1/2 teaspoon paprika, salt and pepper.
- Rub the herb mixture over each fillet and set the fish aside.
- Over medium-high heat, heat 2 tablespoons olive oil in a large non-stick skillet that is also oven-safe.
- Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.
- Stir in rice, rosemary, and paprika; cook for 2 minutes, stirring frequently.
- Add vegetable broth, milk, salt and pepper; stir to combine.
- Bring mixture to a boil; reduce heat to low and cook for 4 minutes.
- Arrange prepared Tilapia over rice and continue to cook for 4 more minutes.
- Remove from heat; cover with a lid and bake in the oven for 20 minutes.
- Remove lid and continue to cook for 5 more minutes or until lightly browned on top.
- Remove from oven.
- Serve immediately.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Is the nutrition infor.ation for the entire recipe, or per serving?
Hi!
Thank you for bringing this to my attention. It appears the calculations were initially done for the entire recipe rather than per serving. I’ve recalculated and found that each serving is a generous 16 ounces, with approximately 365 calories per serving.
Absolutely delicious!
My toddlers thougth so too. And I didn’t have fresh Rosemary, only dried. Used shallots and white rice (I rinced repeatedly and soaked before adding to the mix) will become a staple in my kitchen. Thank you!
I’m so glad to hear that it turned out delicious and that your toddlers enjoyed it too! Using dried rosemary, shallots, and pre-rinsed white rice sounds like a great adaptation. It’s wonderful that this dish will become a staple in your kitchen.
Going to try this. Don’t understand why all the comments are about the fish used. I happen to like tilapia. Quick question when in the oven does it have to be covered?