Puttanesca-Style Basa Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 150g green beans
• 30g pitted kalamata olives
• 2clov garlic
• 150g arborio rice
• 50g tomato paste
• 10g Italian seasoning
• 300g basa fish fillets
• 15g butter
• 625ml (2½ cups) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Trim the beans. Coarsely chop the olives. Crush or finely chop 2 garlic cloves.
2. Step 2 — Start risotto
   Melt 15g butter in a medium deep frypan over medium heat. Cook the onion and garlic, stirring, for 3-4 mins until softened. Add the rice, half the tomato paste* and half the Italian seasoning and cook, stirring, for 1-2 mins until the grains are well coated.
3. Step 3 — Cook risotto
   Add 625ml (2½ cups) boiling water to the rice mixture and bring to the boil. Reduce the heat to medium-low and cook, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender. Remove the pan from the heat and stand, covered, for 5 mins. Taste, then season with salt and pepper.
4. Step 4 — Pan-fry fish
   Meanwhile, put the remaining Italian seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the fish and turn to coat. Heat a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (see Kitchen 101). Remove from the pan. Cover to keep warm.
5. Step 5 — Cook beans and serve up
   Heat 1 tsp olive oil in the same pan over medium-high heat. Cook the beans, stirring occasionally, for 3-4 mins until tender. Season with salt and pepper. Divide the risotto among bowls. Top with the fish and beans. Drizzle with the pan juices and scatter over the olives. Enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Milch, Sulfit, Fisch