Snapper fillets with lemon risotto
4 cup(s), (1 litre)
¼ cup(s), (60ml)
Reduced fat oil spread
1 medium, finely chopped
2 clove(s), crushed
Rice, arborio, dry
1 cup(s), (200g)
Sweet white wine
Baby spinach leaves
1 cup(s), (30g)
600 g, skin on (4x150g fillets)
1 x 3 second spray(s)
- Place stock and juice in a medium saucepan over medium heat. Bring to the boil. Reduce heat and simmer, covered, until required.
- Meanwhile, heat spread in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened.
- Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add wine and bring to the boil. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time, stirring constantly, until liquid has absorbed. (This should take about 15–18 minutes. The rice should be tender but firm and the risotto creamy.) Stir in spinach and basil.
- Meanwhile, combine oil and paprika in a shallow glass or ceramic dish. Add fish and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook snapper for 2 minutes each side or until just cooked through. Serve snapper with risotto, lemon wedges and extra basil (see tip).