Pangasius fillet with green risotto

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Finely dice the onion. Heat the butter in a saucepan and sauté the onion until golden brown. Add the rice, fry it slightly, then add the hot vegetable stock and bring to a simmer. Let the rice swell for 10 minutes over low heat, stirring frequently. Add more vegetable stock if necessary. Add the spinach (I usually use frozen leaf spinach) to the risotto and simmer for another 15 minutes over low heat, stirring frequently to ensure the spinach thaws evenly. Season the risotto with salt, pepper, and nutmeg. Meanwhile, heat the oil in a pan. Lightly flour the pangasius fillet with salt and pepper, and fry over medium heat for about 5 minutes on each side until golden brown. Mix the sour cream with the grated lemon zest and serve with the pangasius fillet and risotto.