Lemony Risotto and Crispy Cod

Meanwhile, heat a glug of oil in a wide bottomed pan over high heat. When hot, add the courgette and cook until brown, 5 mins. Remove from the pan and pop on a plate for later. Add the leek to the pan and cook until softened, 3-4 mins, stirring often.

Lower the heat and add the arborio rice to the pan and stir to coat for a minute. Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Meanwhile, 10 mins before the risotto is done, put a frying pan on medium-high heat with a drizzle of oil. Pat the cod dry with kitchen paper. Once the pan is hot, carefully place your cod in the pan, and cook for 4 mins before turning over and cooking for 2-3 mins on the other side. Season with salt and pepper. Add a squeeze of lemon, and sprinkle over half the chives, in the last minute.

Once cooked, remove the risotto from the heat. Stir in the cooked courgettes, lemon zest, squeeze of half the lemon juice, the grated Italian cheese and the remaining chives into the risotto. Stir in a knob of butter if you have some. Season with salt and pepper to taste.