Sea Bass With Lemon And Saffron Risotto

Boil a kettle

Peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable 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

Meanwhile, dissolve your stock mix and saffron in 750ml [975ml] [1.4L] boiled water

Peel and finely chop (or grate) your garlic

Once the onion is beginning to soften, add your arborio rice and chopped garlic and cook for 1 min, stirring to coat the grains in the oil

Add your white wine vinegar and cook for a further 30 secs or until it has evaporated, then reduce the heat to medium-low

Add the stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Whilst the risotto is cooking, roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Grate your cheddar cheese

Wash your salad, then pat dry with kitchen paper

When the risotto is almost cooked, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Pat your sea bass skin dry with kitchen paper and season with a pinch with salt, once hot, add your sea bass fillet[s], skin side down and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through

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

Once your risotto has absorbed all the stock, remove the cooked risotto from the heat and stir in the grated cheddar cheese and a generous knob of butter

Add the juice of half the lemon[s]

Season very generously with pepper and give everything a good mix up – this is your lemon and saffron risotto

Tip: Add a splash of water if the risotto is looking a little dry!