Prepare onion and garlic. Zest and juice the lemon.
Fold both ends of the fish under itself to make a small parcel. Place in an oven proof dish fold side down, splash with a little white wine then cover with foil.
Put egg poaching pan/water on to heat.
pre heat oven to 180 fan
Melt butter in a large none stick pan then sweat onion and garlic until opaque. Prepare stock.
Add rice and cook for one min stirring constantly. Add wine and stir until absorbed. Add stock a ladle full at a time until it is all absorbed. This will take approx 20 mins. After the first five minutes pop the fish in the oven.
You can steam or microwave the fish if you wish.
When the stock has been absorbed Stir in the peas, lemon juice & zest and cook for two mins then stir in the cheese, cover & remove from the heat
Break eggs into pre heated poaching water. When eggs are almost cooked serve up risotto then top with a fillet of river cobbler and the poached egg.
Serve with a lemon wedge, extra cheese and Tesco garlic slices if liked
Prep is the key to make this dish simple.
I prepare everything in small bowls etc as they do on the cookery shows so I‘m ready to go without leaving the risotto as it needs constant stirring.
The poached egg is optional but does finish the dish nicely
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