Mushroom Risotto with Fish

Earlier this week I was cooking dinner. I looked through the fridge (mostly empty), the freezer, and the cupboards. I then went through my stack of cookbooks looking for inspiration.

This is inspired by two recipes I found in my Ultimate Recipe Collection (Trident Press) cookbook. The first is called luncheon fish rolls, the second was creamy mushroom risotto.

MUSHROOM RISOTTO WITH FISH
2 saucepans
1 9x13 pan
small bowl
30-40 minutes
...
2 cups boiling water
1 packet mushroom gravy (designed to make 1 cup of gravy)
...
2 Tbsp butter
1/2 onion, chopped fine
3 gloves of garlic
1 cup rice
1 can (6.5oz of mushrooms)
...
4 Thawed Tilapia fish fillets
5 Tbsp mayonnaise
2 tsp lemon juice

1. Read instructions on how to cook the fish (located on the package). Thaw 4 fillets.
2. Set oven to 375º (same temperature as on the fish package).
3. In one saucepan, Boil 2 cups of water and mix in the gravy mix. Turn the heat down to low.
4. Melt the butter in the other saucepan, add the onion and garlic and cook until the onion is soft. Add the rice and cook, stirring, for one minute. Add the mushrooms.
5. Turn the heat down to medium-low. Ladle in the gravy half a cup at a time, stirring it into the rice until the liquid is absorbed.
6. When all the gravy is in the rice, spray the 9x13 casserole dish and spread the rice into a thin layer on the bottom. Lay the fish fillets on top.
7. In a small bowl, mix the mayonnaise and the lemon juice together and spread over just the fish fillets.
8. Put the pan in the oven and bake for 16 minutes, or until fish flakes easily. Let the fish set for 2 minutes before serving.

The light flavor of the tilapia set off the earthy flavor of the mushrooms perfectly. Very tasty meal.