The delicate balance of hot, salty, sweet and sour plays out perfectly in this light and flavoursome dish.
Heat olive oil and butter in a large saucepan
When butter has melted, add the diced vegetables (save any vegetables that won’t take long to cook, like peas, and add at the end)
Allow the vegetables to sweat and brown slightly, then add the rice and stir to coat the rice in the oil and butter
Add the white wine. Keep stirring and allow the rice to absorb the wine and flavours of the butter and vegetables
Now you can start adding the chicken broth, slowly, one cup at a time and keep stirring, being careful not to flood the rice, but also not to let the rice stick on the bottom. Keep adding stock slowly until all is used.
To cook the fish, heat and frying pan over medium heat with a little olive oil
Season the fish fillets with salt and add the fish to the pan, skin side down first and cook for a few minutes, then turn over and cook for a further few minutes until just cooked
Add the Parmesan cheese, lemon zest to the risotto and stir through
To plate up, divide the risotto between bowls and serve the fillets of fish over the top
Garnish with some parsley and extra lemon zest
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