Premium Fish Stock
Lemon Risotto with Watercress and Fetta
Serves 2
Ingredients:
- 100 gm local fetta (not Greek) crumbled
- 500 ml Martin's Premium Fish Stock
- ¼ bunch water cress, thick bottom stalks removed
- 1 medium brown onion, diced
- 50gm Butter
- ¾ cup Arborio rice
- 2 Tablespoons Olive Oil
- 1 lemon, juiced
Directions:
In a heavy-bottomed pan, heat olive oil and sauté onion over moderate heat till the onion is translucent. Once onion is translucent, turn heat to high and add butter and rice. Cook the rice lightly for approximately 2 minutes.
When the rice turns translucent, turn the heat down to medium high or a lively simmer, and stir in 200ml of warm fish stock. Stir in more fish stock before the rice absorbs all the liquid ensuring the grains don't get too dry, as they will flake. Continue cooking, stirring and adding broth as the rice absorbs it. Cook the rice to al dente and remove from heat.
Finish by stirring through the watercress, feta cheese and lemon juice to taste.
