Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups fish stock, hot (960ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas (150g)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons olive oil (30ml)
  • 1/2 cup dry white wine (120ml)
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. In a saucepan, bring the fish stock to a simmer, then keep hot on low heat.
  2. In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add Arborio rice to the pan, stirring well to coat the grains. Cook for 1-2 minutes until slightly translucent.
  5. Pour in the white wine and let it simmer until mostly evaporated, about 2-3 minutes.
  6. Begin adding hot fish stock, 1 ladle at a time, stirring frequently until absorbed. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
  7. In the last 5 minutes of cooking, stir in frozen peas and remaining butter. Add lemon zest and season with salt and pepper to taste.
  8. Serve hot, garnished with grated Parmesan (if using) and fresh parsley.