Leek, Lemon and Caper Risotto with Pan-fried Blue Cod
- olive oil
- 4 shallots, finely sliced
- 2 cloves garlic, diced
- 2 cups arborio rice
- 1 cup dry white wine
- 500ml vegetable stock (approximately)
- 1 leek, white end only, cut into 1cm rings
- 2 tablespoons capers
- rind and juice of 2 lemons
- knob of butter
- half cup Parmesan cheese
- salt and pepper to taste
In a heavy-based frying pan, heat a little olive oil and saute the shallots and garlic until translucent.
Add the rice and stir to coat well.
Add the wine and stir well to deglaze the pan. Add one cup of stock and the leeks, capers and lemon rind.
Keep adding the stock and stirring until all the liquid has been absorbed and the rice is al dente.
At this point add the lemon juice and Parmesan cheese and fold through. Season with salt and pepper.
Arrange pieces of pan-fried blue cod on top and serve immediately.