Monkfish, Bacon and Butternut Squash Risotto

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Boil your kettle, then pour the water for the risotto (see ingredients for amount) into a measuring jug.

Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once the pan is hot, add the bacon lardons and onion. Stir-fry until golden and softened, 4-5 mins. 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.

Add the boiled water from your measuring jug and veg stock paste to the rice and stir well to combine.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, zest and halve the lemon. Squeeze some lemon juice into a medium bowl and mix in the olive oil for the dressing (see ingredients for amount). Season, then set your dressing aside.

When the risotto has about 10 mins of cooking time remaining, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the monkfish and cook for 3-4 mins each side, adjusting the heat as necessary.
Add half the butter and the remaining garlic to the pan, then cook for 1 min more, spooning the butter all over the fish. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. The monkfish is cooked when opaque in the middle.