Warm the chicken broth in a saucepan and keep it ready for adding to the rice.

Melt butter in a large skillet over medium heat. Add onion, garlic, and thyme, then cook until softened. Stir in the Arborio rice until the grains are coated with butter.

Add 1 cup of warm broth to the rice and stir until absorbed. Continue adding 1/2 cup portions of pulsed tomatoes and warm broth alternately, stirring after each addition until the liquid is absorbed. Continue this process for 20-30 minutes until the risotto is cooked.

Mix in a handful of Parmesan, the remaining chopped tomatoes, and salt to taste, then stir until combined.

Heat a large cast iron skillet over high heat and add a generous amount of olive oil.

Pat the Barramundi filets dry with a paper towel and season with salt and pepper. Add the filets to the hot pan skin side down and fry for several minutes on each side until the fish is cooked and the skin is golden and crisp. Remove from the skillet.

For the pan sauce, add butter, a pinch of thyme, and lemon juice to the fish skillet. Whisk until combined and serve over the fish.

Serve the pan fried Barramundi with the tomato risotto and finish with an extra sprinkle of Parmesan.