Spinach and tomato risotto with crispy pan-fried fish
YOU WILL NEED
3 tbsp olive oil 2 shallots, finely diced 3 tomatoes, roughly chopped 6 sundried tomatoes, roughly chopped 2 garlic cloves, finely chopped 1 tsp oregano
200g risotto rice 100ml white wine 2 tbsp tomato purée 700ml vegetable or fish stock, hot 150g baby spinach 2 pollock fillets 1 lemon, zested and juiced
Parmesan cheese, for grating
DIRECTIONS
■ Set a frying pan over a low heat with 1 tbsp oil. Add the shallots and cook for 3-4 minutes, until softened.
■ Add the fresh and sundried tomatoes, garlic, oregano and rice. Stir over a medium heat for 2-3 minutes. Add the white wine. Cook for a further 1-2 minutes to reduce the alcohol.
■ Add the tomato purée and a ladle of stock to the risotto. Stir until the rice has absorbed the stock. Repeat with more ladles of stock at intervals, stirring until the rice is tender – this should take approximately 20-25 minutes.
■ When tender, stir in the spinach until wilted. Leave to rest.
■ Set another frying pan over a medium heat with 2 tbsp oil. Season the fish on both sides. Fry the fish, skin-side down, for 3-4 minutes, until the skin is crisp. Gently turn it over and cook for a further 2-3 minutes.
■ Taste the risotto and adjust the seasoning if necessary. Divide between two bowls and top with the fish. Serve with the lemon zest and juice, and plenty of grated Parmesan.
Recipe and image courtesy of Riverford Organic Farmers, riverford.co.uk