Until about six months ago, I saw risotto as boring and uninspiring. However, since tasting something similar at an awards ceremony, this recipe has become a firm family favourit!
Melt 3/4 of your butter in a nice big pan then add the onion and garlic to soften. At this time, you can also make up your stock, by melting a Knorr Chicken stock pot in 1 litre of boiling water.
After 2-3 minutes, add the rice and give it a good stir until its all coated in buttery goodness.
Add the wine, then after that has soaked in, begin to add in the stock, starting with just a ladleful.
Once you’ve give this a good stir and its been absorbed by the rice, add another ladleful and so on and so forth until almost all of your stock has been absorbed.
Once you’ve added in your last ladle of stock and given it a good stir, add in the soft cheese, Parmesan and peas. I also added a squeeze of lemon juice at this point, just to cut through the creaminess and give it a little kick.
Turn the heat down real low and turn your attention to your sea bass. Heat your remaining butter in a frying pan until its all bubbly, then place your fish skin side down.
After a few minutes (3-4) the skin should go nice and crispy and you can flip your fish over for another minute or two.
Serve up on top of a pile of risotto with a healthy serving of pea shoots on top.