Sea Bass on Tomato Risotto
with Leeks, Cheese and Chilli Flakes
This delicious Prawn and Tomato Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
2 unit(s)
Garlic Clove
20 grams
Vegetable Stock Paste
(Contains Celery)
30 grams
Tomato Puree
175 grams
Risotto Rice
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Sea Bass Fillets
(Contains Fish)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pinch
Chilli Flakes
Not included in your delivery
800 milliliter(s)
Water for the Stock
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and discard the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
Peel and grate the garlic (or use a garlic press).
Boil a full kettle. Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste - this is your veg stock.
Heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.
Once hot, add the sliced leek and fry until softened, 4-5 mins. Stir occasionally.
Stir in the garlic and tomato puree (and a drizzle more oil if it's a bit dry). Stir and cook for 1 min.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
Next, add the cider vinegar and allow it to evaporate, 30 secs.
Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.
The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
When the risotto is halfway through cooking, lay the sea bass, skin-side down, onto a lined baking tray.
Drizzle with oil and season with salt. Bake the fish on the middle shelf of your oven for 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once cooked, remove your risotto from the heat and add the hard Italian style cheese and a knob of butter (if you have any).
Stir vigorously until the cheese and butter have melted. Taste and add salt and pepper if needed. TIP: Add a splash of water if you feel the risotto is looking a little dry.
Serve your tomato risotto between your bowls. Lay the sea bass on top.
Finish by scattering the chilli flakes over the top (add less if you'd prefer things milder).
Enjoy!
