Seabass fillet, Garden Peas & Asparagus Risotto

Method

• Take two saucepans and place on  medium heat
• In one add 500mls of water and bring to the boil. Once boiling add the diced vegetable stock
• In the other add 2 tablespoons of oil. Add the risotto rice and keep it moving. Allow all the grains to be coated in the oil and wait for them to start splitting slightly
• Add a ladle of the stock water the grains and keep it moving….!
• When half the water has been absorbed  add another ladle full.
• Add the peas and asparagus . When reduced by half add the remaining stock.
• Turn the risotto off and allow to rest and sit for 3-4 minutes 
• Put a frying pan on a high heat with nothing in the pan until it is really hot
• Once hot enough add 1tbsp of good quality oil to the pan and move around the pan to cover
• Open the seabass and remove from the pouch. Lightly season the skin with salt and pepper
• Turn the pan down to a medium heat and place the seabass in the pan skin side down for 3 minutes
• Flip the seabass over and take the heat down to a low level. Remove after 1 minute and allow to rest on a plate,
• Plate up the risotto between two plates and top with the sebass. Sprinkle with the parmesan and Enjoy!