Barbecued January King Cabbage, Soy Carmel Sauce
Taking part in Veganuary? Here's a great vegan recipe to try!
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Serves 2 as a side dish
Recipes
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Spring Greens Risotto with Crispy Sea Bass
A bright, creamy risotto packed with sweet spring greens
45 mins
Serves 2
What you'll need…
- 1 bunch spring greens, tough stems removed, shredded
- 2 tbsp olive oil
- 30g butter
- 1 onion or large shallot, finely diced
- ½ red chilli, finely sliced
- 2 garlic cloves, finely chopped
- 200g risotto rice
- 700ml vegetable stock
- 50g Parmesan, finely grated
- 2 sea bass fillets, skin on
- Sea salt
- Black pepper
- Extra Parmesan
- Small handful chopped parsley, chives or dill
- Lemon wedges
- 2 teaspoons of cream cheese (optional)
- 1/2 lemon juice
The method
1
Bring a pan of salted water to the boil. Blanch the spring greens for about 2 minutes until just tender, then drain and refresh under cold water to keep the colour vibrant. Set aside. This follows the base technique from Riverford’s original recipe.
2
Heat the olive oil and butter in a heavy saucepan over a medium-low heat. Add the onion and chilli and cook gently for 8–10 minutes until soft but not coloured.
Meanwhile, keep the stock warm in another pan.
Add the garlic and rice to the onions. Stir for 1 minute so the grains are coated and slightly translucent around the edges.
3
Add a ladleful of hot stock and stir regularly until absorbed. Continue adding stock gradually for about 18-20 minutes until the rice is creamy but still slightly al dente.
About 5 minutes before the end, stir in the spring greens.
Finish with the Parmesan, lemon juice (if using), and a small knob of butter. Taste and season well.
4
Pat the sea bass skin very dry with kitchen paper. Score the skin lightly 2–3 times.
Season both sides with salt and pepper.
Heat a non-stick frying pan over a medium-high heat with the olive oil. Place the fillets skin-side down and press gently with a fish slice for 20–30 seconds so the skin stays flat.
Cook skin-side down for about 4 minutes until the skin is deeply crisp and golden. Flip and cook the flesh side for 1 minute more.
5
Spoon the risotto into shallow bowls. Top each with a crispy sea bass fillet.
Finish with herbs, a spoon of cream cheese (optional), and a squeeze of lemon.
Recipe by Lucie, Marketing Manager
