Pan fried sea bass with pea and spinach risotto
Ingredients:
400g aborio risotto rice
1500 ml chicken stock
1 cup of frozen peas
150g spinach
2 tablespoons of cream cheese
25g parmesan grated
2 sea bass fillets seasoned with salt and pepper and a dash of lemon
1 onion finely chopped
2 cloves of garlic finely chopped
2 tablespoons of oil
Salt and pepper to season
Method:
1. Heat a deep frying pan or saucepan with a little oil over a medium heat. Add the onion and garlic and cook until soft and transluscent. Add the risotto rice stirring frequently until all the rice is coated. Add a ladleful of stock at a time, adding more when the liquid absorbs. Continue to do this until the rice is soft, you will have to taste to find out. Also you may need more stock than is stated here, just add as much as you think the rice needs until it is soft and no longer chewy.
2. Once the risotto is soft add the spinach stirring occasionally until it is wilted. Stir in the frozen peas,cream cheese and parmesan until well combined and melted. Add salt and pepper to taste, put as little or as much as desired.Turn off the heat.
3. Meanwhile heat another frying pan with a little oil on a high heat. Once the pan is hot add the fillets, skin side down first to make sure the skin is nice and crispy. Cook for no more than 2-3 minutes on each side. Serve immediately and enjoy.
Notes: alternatively you could stir in some king prawns if you do not wish to use the sea bass fillets. 150ml white wine could also be used whilst you cook the rice.
Ingredients:
400g aborio risotto rice
1500 ml chicken stock
1 cup of frozen peas
150g spinach
2 tablespoons of cream cheese
25g parmesan grated
2 sea bass fillets seasoned with salt and pepper and a dash of lemon
1 onion finely chopped
2 cloves of garlic finely chopped
2 tablespoons of oil
Salt and pepper to season
Method:
1. Heat a deep frying pan or saucepan with a little oil over a medium heat. Add the onion and garlic and cook until soft and transluscent. Add the risotto rice stirring frequently until all the rice is coated. Add a ladleful of stock at a time, adding more when the liquid absorbs. Continue to do this until the rice is soft, you will have to taste to find out. Also you may need more stock than is stated here, just add as much as you think the rice needs until it is soft and no longer chewy.
2. Once the risotto is soft add the spinach stirring occasionally until it is wilted. Stir in the frozen peas,cream cheese and parmesan until well combined and melted. Add salt and pepper to taste, put as little or as much as desired.Turn off the heat.
3. Meanwhile heat another frying pan with a little oil on a high heat. Once the pan is hot add the fillets, skin side down first to make sure the skin is nice and crispy. Cook for no more than 2-3 minutes on each side. Serve immediately and enjoy.
Notes: alternatively you could stir in some king prawns if you do not wish to use the sea bass fillets. 150ml white wine could also be used whilst you cook the rice.
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