Ingredients…. 2 x 130g portions of skinned whiting 250g x arborio rice 1 x large shallot (halved and sliced) 2 x garlic cloves (finely chopped) 10 x cherry tomato’s (halved) 10 x whole cherry tomato’s 100g x petit pois 50ml x white wine 1 x vegetable stock pot 250ml x Passata 30g x cubed salted butter 2tbsp x finely grated pecorino Salt and pepper
put your stock pot into a jug
add 200ml boiling water and stir
heat a medium sized saucepan on high heat
add a splash of vegetable oil
add your shallots and garlic and cook until softened
add your white wine
reduce by half
turn down to a medium heat
add your rice and stir
gradually add your stock to the rice continuously stirring
add the Passata and halved cherry tomato’s
continue to stir and cook on a medium heat
this whole process should take about 20 minutes
remove from the heat and add your petit pois and stir
season with salt and pepper
for the fish place a medium sized frying pan on a high heat with a splash of vegetable oil
season the fish with salt and pepper and carefully place in the frying pan
cook for 2 minutes then turn the fish
add your whole cherry tomato’s and your butter and cook for a further 2 minutes continuously spooning the butter over the fish
evenly serve the risotto between two pasta bowls, carefully lay the fish on top and spoon on the whole cherry tomato’s
sprinkle over a little pecorino and serve
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