Snapper Fillets with Lemon Risotto 

INGREDIENTS

• Raw Snapper Fillet: 600gr
• Rice, arborio, dry: 1 cup or 200g
• Chicken stock: 4 cups or 1 litre
• Lemon juice: ¼ cup or 60ml
• Reduced-fat oil spread: 30gr
• Brown onion: 1 medium, finely chopped
• Garlic: 2 clove(s), crushed
• Sweet white wine: ¼ cup
• Baby spinach leaves: 1 cup or 30gr
• Fresh basil: 1 tbs
• Olive oil: 1 tbs
• Ground paprika: 1 tbs
• Oil spray: 1 x 3 second spray(s)

METHOD

1. Place stock and juice in a medium saucepan over medium heat. Bring to the boil. Reduce heat and simmer, covered, until required.
2. Meanwhile, heat spread in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened.
3. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add wine and bring to the boil. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time, stirring constantly, until liquid has absorbed. (This should take about 15–18 minutes. The rice should be tender but firm and the risotto creamy.) Stir in spinach and basil.
4. Meanwhile, combine oil and paprika in a shallow glass or ceramic dish. Add fish and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook snapper for 2 minutes each side or until just cooked through. Serve snapper with risotto, lemon wedges and extra basil (see tip).

SERVING SUGGESTION: Green beans.
TIP: The risotto needs to be served immediately. If risotto begins to thicken on standing, add a little hot stock or hot water.