White fish and lemon risotto

Step 1

Place spring onions/shallots, parsley, 50 g of the white fish and olive oil into mixing bowl and chop 4 sec/speed 6.

Step 2

Scrape down sides of mixing bowl with spatula and cook 1 min/100°C/speed 1.

Step 3

Add Arborio rice and verjuice and cook 1 min/100°C//speed 1

Step 4

Add vegetable stock paste and water and cook 13-15 min/100°C//speed 1

Step 5

Add remaining white fish, lemon zest, sea salt and pepper and combine 2 min//speed 1.

Step 6

Transfer risotto into a thermal serving bowl or other large bowl. Add butter (optional) to thermal serving bowl or other large bowl, then stir to combine with spatula. Allow the risotto to rest for 5 minutes, garnish with extra finely sliced parsley and serve.