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Lemon Fish with Leek Risotto

By Food Magazine
Serves 4

Ingredients

  • 4 Tbsp Olive Oil
  • 3 Leeks, washed and sliced
  • 2 cups Arborio Rice
  • 1L Vegetable Stock, warmed
  • 1/2 cup grated Parmesan
  • salt and freshly ground black pepper
  • 3 Tbsp each: Butter, chopped Parsley, finely grated Lemon zest, lemon juice
  • 500g skinned and boned Fish Fillets, halved
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Method

Heat the oil in a large saucepan over moderate heat. Add the leeks and cook for about 5 minutes or until golden.

Add the rice and stir for 1 minute. Slowly add 1 cup of the warmed stock and stir constantly until all the liquid has been absorbed. Repeat this process, adding the stock a cup at a time and only when all the liquid has been absorbed, until the rice is creamy and soft. This may take up to 20 minutes. If you need more liquid use warm water.

Stir in the parmesan and season with salt and pepper to taste. Cover and set aside.

Heat the butter, parsley and lemon zest in a non-stick frying pan. Add the fish and cook for 2-3 minutes each side. Pour over the lemon juice. Serve with the risotto.

Smart tip

You can use any firm-fleshed fish for this recipe.

Courtesy of Food Magazine. Recipe by Helen Jackson. Photography by Shaun Cato-Symonds.

Tips

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Serves 4

Ingredients

  • 4 Tbsp Olive Oil
  • 3 Leeks, washed and sliced
  • 2 cups Arborio Rice
  • 1L Vegetable Stock, warmed
  • 1/2 cup grated Parmesan
  • salt and freshly ground black pepper
  • 3 Tbsp each: Butter, chopped Parsley, finely grated Lemon zest, lemon juice
  • 500g skinned and boned Fish Fillets, halved
Buy these ingredients now

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