Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Boil the measuredwater. Add the stockcube and boiled water to a jug and set aside. This is your stock. Peel and finely dice the shallots. Peel and mince the garlic. Wash the lemon thoroughly. Grate its zest with a fine blade - take care to avoid the bitter pith. Grate the Parmesan.
2 Start risotto
Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arboriorice and cook for 1 min further, stirring to coat the grains in the oil.
Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. If you run out of stock, add more water (see pro tip!).
Tip!The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
4 Fry seabass
After 10 min, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy.
5 Add butter
Once crispy, flip the seabass and add the butter to the pan with a pinch of salt. Cook for 2 min further until the seabass is cooked through and the butter is beginning to brown. Remove the pan from the heat.
6 Finish risotto
Once the risotto is cooked, add the grated Parmesan and 1/1.5/2 tsp of the lemon zest. Season with pepper and a squeeze of lemon juice (and salt, if needed). Divide amongst plates and top with seabass. Pour any remaining butter over the risotto and garnish with the rocket.