Finely chop one medium onion and two cloves of garlic. In a large skillet, melt two tablespoons of butter over medium heat. Sauté the onion and garlic for about 5 minutes, stirring occasionally.

Stir in one cup of Arborio rice and cook for about 2-3 minutes until slightly translucent. This coats the rice in butter.

Add a 14-ounce can of fire-roasted tomatoes and mix with the rice. Gradually pour in 4 cups of warm vegetable broth, stirring frequently for 18-20 minutes until creamy and al dente.

In a separate non-stick pan, heat one tablespoon of olive oil over medium-high heat. Cook two barramundi fillets for about 4-5 minutes per side until golden brown and cooked through.

Remove the risotto from heat and stir in half a cup of grated Parmesan cheese. Season with salt and pepper, mixing thoroughly until velvety.

Ladle risotto into bowls, top with crispy barramundi fillets and a sprinkle of fresh basil.