Spring Risotto with Pan-Fried Sea Bass

SERVES 2

This classic Risotto Primavera is a celebration of the Spring season, bursting with fresh, vibrant vegetables. Paired with crispy pan-fried sea bass, this dish offers a delightful combination of creamy, savoury risotto and tender, flavourful fish.

INGREDIENTS

• 1 Tablespoon Olive Oil
• 1 Tablespoon Unsalted Butter
• 150g Arborio Rice
• 150ml Dry White Wine (Optional)
• 700ml Knorr© Gluten-free Chicken Stock
• 2 Shallots, peeled and finely chopped
• 2 Garlic Cloves, peeled and finely chopped
• 100g Frozen Garden Peas
• 5 Asparagus Spears, tough ends removed, cut into 3cm pieces
• 1⁄2 Courgette, diced
• 2 Teaspoons Capers
• Zest and Juice of 1⁄2 Lemon
• Fresh Parsley, finely chopped for garnish

OTHER INGREDIENTS:

• 2 x 90g Sea Bass Fillets, skin on 2 Tablespoons Olive Oil
• Salt and pepper to season

DIRECTIONS

In a deep saucepan, heat the olive oil and butter over medium heat. Add the finely chopped shallots and sauté until softened, about 3-4 minutes. Add the garlic and cook for an additional 2-3 minutes until fragrant.

Add the Arborio rice to the saucepan, stirring to coat the rice with the garlic and shallot mixture.

Reduce the heat to medium-low and pour in the white wine (if using). Stir slowly until the wine is fully absorbed by the rice.

Gradually add the hot chicken stock, one ladle at a time, stirring continuously. Allow the rice to absorb each addition of stock before adding more. Continue this process until the rice is nearly al dente, about 15-18 minutes.

About 5-6 minutes before the rice is done, add the peas, asparagus, courgette, and capers. Continue to cook, stirring gently, until the vegetables are tender and the rice is al dente.

Once the risotto is cooked to your desired consistency, season to taste with salt and pepper. Stir in the lemon zest and juice. Garnish with freshly chopped parsley.

SEA BASS INSTRUCTIONS:

Pat the sea bass fillets dry with kitchen paper. Season both sides with salt and pepper.

In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, place the sea bass fillets skin side down in the pan. Cook for about 3 minutes, until the skin is crispy and golden. Flip the fillets carefully and cook for an additional 2-3 minutes until the fish is cooked through and opaque.

Serve the risotto in bowls, topped with the crispy pan- fried sea bass fillets. Garnish with additional fresh parsley and a squeeze of lemon juice if desired.