Snapper Fillets with Lemon Risotto
- 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)
- Place stock and juice in a medium saucepan over medium heat. Bring to the boil. Reduce heat and simmer, covered, until required.
- Meanwhile, heat spread in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened.
- 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.
- 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.