Creamy Harissa Basa Risotto With Crumbled Feta

Boil a full kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Peel and chop (or grate) your garlic

Dissolve your stock mix in 750ml [975ml] [1.4L] boiled water

Once the onion is beginning to soften, add the chopped garlic, your tomato paste and baharat to the pan and cook for 1-2 min or until fragrant

Once fragrant, add your arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add most of the stock (you'll use the rest later!) a ladle at a time, stirring continuously for an initial 25 min or until the rice is almost cooked

While the risotto is cooking, wash your spinach, then pat it dry with kitchen paper

Crumble your feta

Pat your fish fillet[s] dry with kitchen paper and chop into bite-sized pieces

After the initial 25 min, add the spinach and chopped fish to the risotto with a pinch of salt and give everything a good mix up

Pour in the remaining stock and increase the heat to medium-high, cook for a final 5-6 min or until the fish is cooked through and all of the stock is absorbed

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the fish is cooked through, add your soft cheese and harissa paste (can't handle the heat? Go easy!) to the risotto with half your ground sumac (save the rest for garnish!) and mix it all together – this is your creamy harissa fish risotto