Monkfish on Saffron Risotto

Monkfish on Saffron Risotto

1 pt the whole recipe on no count

POINTS® value | 5
Servings | 4

1/2 teaspoon spices, a good pinch of saffron strands
850 ml fresh stock, vegetable, hot (1 1/2 pints)
1 spray low-fat cooking spray
175 g dried rice, risotto variety (6oz)
5 portion spring onions, (1 bunch), trimmed and chopped
1 clove garlic, crushed
100 ml wine, white, dry (3 1/2 fl oz)
2 tablespoon parmesan cheese, finely grated
50 g Asda Petit Pois, or other brand of petit pois or garden peas (1 3/4oz), thawed if frozen
600 g monkfish, (5 1/2 oz), 4 fillets
1 pinch salt
1 serving pepper, black, freshly ground
4 large leaf basil, to garnish

1. Add the saffron stands to the hot vegetable stock and leave to infuse whilst starting to cook the risotto.
2. Spray a large sauté pan or non-stick frying pan with low fat cooking spray, heat for a few moments and add the rice. Cook over a low heat for about 2 minutes, stirring, until the rice looks shiny, but not brown.
3. Add the spring onions and garlic then pour in the white wine and let it bubble up for a few moments. Add a couple of ladlefuls of stock. Stir, then cook over a medium heat for 20 - 25 minutes, gradually adding the remaining stock, until the rice is almost tender.
4. Add the parmesan and peas, stirring them through gently. Season with salt and pepper, if needed. Sit the monkfish fillets on top and cover the pan with a lid or sheet of foil. Turn off the heat and let the risotto sit for 8 - 10 minutes, during which time the fish will steam.
5. Serve, garnished with basil leaves.

Cook’s tips: For a deliciously creamy risotto it's important to use the correct rice, so choose Italian Arborio or carnaroli rice for best results. Any firm white fish will work in place of monkfish - try haddock, halibut or hake instead.