June 24, 2013 by seriousbacon
So I’ve been pretty busy with work this week, But on my day off i managed to cook myself a really nice lunch, I went to the local fishmongers and picked up a nice fresh sea bass, which the fishmonger informed me, had only been caught only the day before!
I bought it as a whole fish, so i had to do the filleting myself, which is not as complex as it seems, check out one of my earlier posts on how to fillet a seabass if you want some tips! Once the seabass was filleted, I started with the pesto risotto, a fine accompaniment to the seabass, i finished the rest of the dish with a handful of fresh cherry tomatoes and a ruby chard salad, The risotto worked so well with this dish, and it was truly an exceptional dish to eat, and i finished every last mouthful of it!
Stay tuned for some more SeriousBacon posts, I have a few ideas in the pipeline that i hope you will enjoy! In the Meantime, here’s a recipe for a pesto risotto to get you started;
- 1 tbsp olive oil
- 1 onion, finely chopped
- 250g arborio risotto rice
- Good splash of white wine
- 850ml fresh vegetable stock, hot
- Finely grated zest of 1/2 lemon, plus wedges to serve
- 4 tbsp green or red pesto
- 40g vegetarian Parmesan, grated, plus extra shavings to serve
- 8 large field or flat chestnut mushrooms
How to make pesto and lemon risotto
1. Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes.
2. Add the rice, stir for 1 minute, then pour in the wine and bubble until evaporated. Add half the stock and simmer, stirring occasionally, for about 8 minutes, until most of the stock has been absorbed.
3. Add the remaining stock and repeat, cooking for a further 10-12 minutes, until the rice is cooked but still has a slight bite to it.
4. Stir in the lemon zest and half the pesto and cook for 1 minute.
5. Remove from the heat, stir in the grated Parmesan and season to taste.