Monkfish, Bacon and Butternut Oven-Baked Risotto
with Chives, Lemon Zest and Chilli Flakes
- Fish
- Milk
- Egg
Our Monkfish, Bacon and Butternut Oven-Baked Risotto is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
300 grams
Diced Butternut Squash
1 unit(s)
Onion
2 unit(s)
Garlic Clove
60 grams
British Smoked Bacon Lardons
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
1 unit(s)
Lemon
1 bunch(es)
Chives
200 grams
Monkfish Medallions
(Contains: Fish)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Chilli Flakes
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
40 grams
Butter
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove half the butter (see pantry for amount) from the fridge to come up to room temperature.
Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins. Turn halfway through.
Once cooked, remove from the oven and set aside.
Meanwhile, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the bacon lardons and onion. Stir-fry until golden and softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add half the garlic and cook for 1 min more.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
Meanwhile, zest and halve the lemon. Finely chop the chives (use scissors if easier).
In a small bowl, mix together the softened butter with the chives and season with salt and pepper.
When the risotto has about 10 mins left, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish pieces dry with kitchen paper, then season with salt and pepper.
Once hot, add the monkfish pieces to the pan and cook for 3-4 mins each side, adjusting the heat as necessary.
Add the chive butter and remaining garlic to the pan, then cook for 1 min more, spooning the butter over the fish. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When the risotto is cooked, remove it from the oven and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Mix in the roasted butternut, lemon zest, hard Italian style cheese and remaining butter. Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Share the risotto between your bowls and top with the monkfish.
Sprinkle over the chilli flakes to finish (use less if you'd prefer things milder).
