Add the olive oil and onion to a saucepan and gently fry for around 10 minutes until the onion is soft and translucent.
You don’t want to get any colour on the onion or let it burn, so stay close and stir regularly.
Boil the kettle and pour the boiling water into a jug. Crumble in the stock cube and stir until dissolved.
Alternatively, you can use homemade or shop bought fish stock by bringing to boil in a small saucepan.
Going back to the pan with the onion in, add in the rice and turn the heat up a little.
Stir constantly for about a minute, then slowly start adding your hot stock, a couple of tablespoons at a time.
Continue adding your stock, and stirring, until the stock has almost all been used. This should take about 15 minutes or so.
Once you’ve added your last splash of stock and it’s been mostly incorporated into the rice, add in your frozen peas.
Stir well, reduce the heat and just give them a minute or two to defrost and heat through.
Finally, add the knob of butter and stir your risotto vigorously to create an extra creamy and rich texture.
As the risotto is cooking, you can start prepping your sea bass fillets.
Firstly, pat both sides of the fillets dry with some kitchen paper.
Heat a frying pan that will comfortably fit both fillets at the same time. Once hot, add the butter and swill it round the pan.
Season teh skin side of each fillet with salt, and lay them skin side down in the hot, bubbling butter.
Cook for 3 or 4 minutes on the skin side, then carefully flip over with a fish slice or spatula.
Cook on the second side for 1-2 minutes.
Divide the risotto between two plates.
Place the sea bass fillets on top, skin side up.
Scatter with the chopped parsley and lemon wedge and serve.
Please enjoy my recipe! Jane | hedgecombers.com