White Fish Risotto

Ingredients

300 g white basmati rice

1 small white onion, finely diced

600 ml chicken or vegetable stock

1 clove of garlic, crushed

3 tbsp green pesto

300 g cherry tomatoes, halved

2 tpsp olive oil

1 tbsp red wine vinegar

20 g fresh basil

2 tbsp toasted pine nuts

500 g white fish (pollock, cod or haddock), cut into chunks

Method

1. In a large shallow pan on a high heat add 1 tbsp olive oil and fry off the onion and garlic till onion softens.
2.  Add the pesto and rice and stir till coated
3. Add the stock and put lid on the pan and allow to come to the boil
4. Add the tomatoes, tbsp vinegar and oil into a bowl with most of the basil torn in and toss till coated, Season with a little salt and pepper.
5. Add the fish into the stock and then scatter dressed tomatoes over.
6. Cover pan and allow to cook for 10 mins or until the rice is cooked then uncover and cook until the remains liquid evaporates.
7. To serve scatter remaining basil, pesto and toasted pine nuts over the dish.