Summary

Ingredients

• 1 teaspoon butter
• 50 g onion (s)
• 250 g risotto rice (Arborio variety)
• 500 ml vegetable stock, (possibly more)
• 600 g spinach leaves, (chopped)
• Salt and pepper, from the mill
• nutmeg
• 3 tablespoon oil, (neutral) for frying
• 600 g fish fillet (s), (panasius fillet)
• salt and pepper
• Flour, for flouring
• 100 g sour cream
• 1 teaspoon lemon peel, grated (organic)

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Instructions

1. Dice the onion.
2. Heat the butter in a saucepan and sauté the onion until golden. Add the rice, toast, add the hot vegetable stock and bring to a simmer. Let the rice soak for 10 minutes over low heat, stirring frequently. Add vegetable stock if necessary.
3. Add the spinach (I mostly use frozen leaf spinach) to the risotto and simmer for another 15 minutes over low heat, stirring again and again so that the spinach thaws evenly.
4. Season the risotto with salt, pepper and nutmeg.
5. In the meantime, heat the oil in a pan. Pangasius fillet with salt and pepper, lightly flour and fry on both sides over medium heat for about 5 minutes until golden brown.
6. Mix the sour cream with the grated lemon zest and serve with the pangasius fillet and risotto.