Courgette, pea, broad bean & fish risottoPhoto
Ingredients - serves 4-5 as a main dish
• 2 tablespoons of light/cooking olive oil
• 2 cloves of garlic, crushed or finely chopped
• 1 medium onion, finely chopped
• 1 stick celery, finely chopped
• 200g Arborio rice, washed
• 500ml water and 2 slices of lemon
• 700ml vegetable stock
• 1 courgette, quartered and then cut into small chunks
• 150g of broad beans, gently cooked and shells removed
• 150g of frozen peas
• 200g of salmon or trout fillet
• 1 tablespoon of finely chopped fresh parsley
• 4 dessertspoons of lemon juice
• Ground black pepper
1. Place the fish in a large saucepan with 500ml of water and 2 slices of lemon, squeeze the juice from the slices into the water. Cover the pan, bring to the boil and then turn the heat off. Set aside, off the heat.
2. In another large saucepan, warm 1 tablespoon of olive oil and add the onion and celery and cook over a medium heat for 5 minutes until soft. Then add the garlic and cook for a further 2 minutes.
3. Remove the fish from the other saucepan and set aside.
4. Add the rice to the onion, celery and garlic and turn up the heat a little, allowing the rice to cook slightly in the ‘dry’ pan. Stirring continuously. After a minute, add about 200ml of the fish stock and cover the saucepan. Turn the heat down to medium and allow the rice to absorb some of the stock over 2-3 minutes, then stir the risotto and add about 200ml more stock. Continue this process with the remaining fish stock and most of the vegetable stock.
5. Cooking the risotto takes about 25 minutes, about 5 minutes before the rice is ready, add the courgettes and allow them to cook for 2-3 minutes. Then add the peas, beans, parsley flaked fish, plus lemon juice and a little stock if necessary.
6. To test if the rice is ready, take a grain of rice and cut in half. If there is a white dot in the grain, it needs more cooking. If no dot, the rice is ready.
7. Once cooked, season with pepper and drizzle 1 tablespoon of olive oil over the risotto. Stir this in gently then cover the pan and leave to stand for 5 minutes.