WHITE FISH RISOTTO WITH GREMOLATA

SERVES 4 PREP 5 MINS COOK 25 MINS PER SERVE 2535kj

2 cups fish stock 3 cups water 50g butter 2 green onions, sliced, plus extra to serve 1 ¼ cups arborio rice 500g ling fillets, trimmed, 3cm pieces 1 tbsp grated lemon zest capers, lemon wedges, to serve GREMOLATA 1 bunch parsley, chopped 2 tbsp lemon juice ¼ cup extra-virgin olive oil 1 tbsp capers, plus extra to serve 1 gherkin, roughly chopped 1 tsp Dijon mustard

1 In a saucepan, bring stock and water to the boil. Reduce heat to very low and keep warm. 2 In a large frying pan, melt butter on medium. Saute onion 1-2 mins until tender. Add rice and cook 1-2 mins, stirring, until coated in butter. Gradually add stock mixture, one ladle at a time, stirring constantly until absorbed. Continue adding stock, one ladle at a time and stirring, 20 mins, adding fish and zest in final 5 mins. Cook until rice is tender and stock is almost absorbed. 3 GREMOLATA In a food processor, pulse all ingredients until finely chopped. Season. 4 Swirl gremolata through risotto. Sprinkle with capers and extra green onion. Accompany with lemon wedges.