Ingredients

• 50g/2oz butter
• 1 onion
• peeled
• finely chopped
• 1 garlic clove
• peeled
• finely chopped
• 250g/9oz arborio rice
• 150ml/5fl oz dry white wine
• 1 litre/1 pint 15fl oz hot chicken stock
• 200g/7oz podded fresh peas
• 250g/9oz baby spinach leaves
• 3 tbsp mascarpone
• 25g/1oz parmesan cheese
• grated
• salt and freshly ground black pepper
• 110g/4oz petit pois
• 3 tbsp chopped fresh mint leaves
• 175ml/6fl oz extra virgin olive oil
• 4 x 175g/6oz sea bream fillets
• salt
• 25g/1oz butter
• 1 tbsp olive oil
• 1 punnet fresh pea shoots

Directions

• For the pea and spinach risotto
• melt the butter in a large pan until foaming
• then fry the onion and garlic for 2-3 minutes
• or until softened.
• Add the rice and stir well to coat in the butter. Cook for a further 1-2 minutes
• or until the rice is translucent. Add the wine and cook for 3-4 minutes
• or until nearly all of the liquid has been absorbed. Meanwhile
• keep the chicken stock hot in a pan set over a low heat.
• Add a ladleful of the chicken stock to the rice and stir well. Cook for 1-2 minutes
• or until nearly all of the stock has been absorbed
• then stir in another ladleful of the stock. Repeat the process until the rice is cooked but still al dente. (You may not need all of the stock.)
• Add the peas during the last 2-3 minutes of cooking
• then stir in the baby spinach leaves
• mascarpone and parmesan. Gently stir until the cheese has melted and the rice has a creamy texture. Season
• to taste
• with salt and freshly ground black pepper.
• For the pea oil
• bring a small pan of salted water to the boil
• then add the peas and mint and blanch for 1-2 minutes. Drain and refresh under cold running water
• then drain again and place the peas and mint into a food processor. Add the olive oil and blend to a smooth purée.
• Pass the pea mixture through a fine sieve
• pressing down lightly
• into a small bowl. Discard the solids left behind in the sieve. Set the pea oil aside.
• For the sea bream
• season the sea bream fillets with a little salt. Heat a frying pan until hot and add the butter and olive oil. When the butter is foaming
• add the sea bream fillets
• skin-side down. Fry for 2-3 minutes
• or until the skin is crisp and golden-brown. (The fish should be half-cooked at this stage.) Turn the fish over and cook for a further 1-2 minutes
• or until the fish is completely cooked through (the flesh should be opaque all the way through and flake easily).
• Spoon the risotto into the centre of four serving plates and top with the sea bream fillets. Dress the pea shoots with a spoonful of the pea oil and arrange a small pile on top of each piece of fish. Drizzle some more pea oil around the plates and serve.