Lemon Risotto with Spinach and Sea Bass

Fishboxer Charlotte Goedvolk from Nottingham

Ingredients

• 2 x Fishbox sea bass fillets (skinned
• Risotto rice
• Olive oil
• White wine (30ml)
• Handful spinach (30g)
• Mascarpone
• 1 pint stock (veg)
• 1 Lemon (juiced and zested)
• Wild garlic pesto (recipe available on the riverford website)

Method

1. Heat a large saucepan over a medium heat.
2. Toast the rice, stirring constantly for 1 minute. 
3. Add some white wine and 1 ladle of hot stock and stir until absorbed.
4. Reduce the heat. 
5. Add the rest of the stock, a ladle at a time, and cook for approximately 20 minutes until the rice is almost cooked and the stock is absorbed.
6. Stir in the spinach, cooking for 3-5 mins, then remove the pan from the heat. 
7. Fry the sea bass so the skin is crispy.
8. Add the mascarpone, lemon juice and season the risotto, then stir.
9. Scatter with the lemon zest and top with sea bass, and wild garlic pesto