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Ready with in 30 minutes, this healthy yet hearty fish dish will really hit the spot. You can use any fish you like to top the risotto or even eat the risotto on its own. The lovely people of @odysea_ltd kindly sent me their amazing marinated artichokes to try and although they are delicious on their own straight from the packet, they work beautifully with the spinach in this risotto.
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INGREDIENTS
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4 sea bass fillets
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250g Orzo
200g marinated artichokes - sliced @odysea_ltd
600ml hot stock - Chicken/fish/veg
2 onions - finely chopped
4 cloves garlic - crushed
80g fresh spinach
1/2 a lemon
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METHOD
Start by sautéing the onions until soft and sweet. Add the garlic and artichokes for 2 minutes. Pour in the Orzo and stir into the mixture. Season.
Start by adding a ladle full of stock at a time, as you would a risotto. When the stock has been absorbed then repeat the process until stock has gone and the Orzo is cooked. It’s much quicker than rice to cook. Add more hot water if it’s not cooked. Remove from the heat, squeeze in the lemon and stir in the spinach the residual heat will cook the spinach.
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In a large frying pan add a little oil. Season the fish. When very hot, add the bass, skin side down until golden, for about 2 minutes. Turn over and cook for 1 minute.
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Plate up placing the fish on top of the Orzo.
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