What you’ll need

Basa Fillets

  • 1  x Pack Young’s Crispy Battered Lemon & Herb Tempura Basa Fillets

Risotto

  • 1 tbsp Rapeseed Oil
  • 1 Small onion, finely chopped
  • 1 Clove Garlic Crushed
  • 125g Arborio risotto rice
  • 60ml white wine or water
  • 500ml Vegetable Stock
  • 120g Frozen Peas
  • 30g Grated Parmesan
  • Knob of Butter
  • Freshly ground black pepper
  • Handful of Pea Shoots
  • Salt & Pepper
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  • Serves

    2

How to make it

Basa Fillets

  1. Cook the Tempura Battered Basa Fillets as per instructions on pack.

Risotto

  1. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion & fry for 2-3 minutes, stirring occasionally, until softened, add the garlic & cook for a further minute.
  2. Add the risotto rice to the pan and stir well until the oil has coated the grains of rice.
  3. Pour in half of the wine and allow to bubble, reduce the heat, then add stock little by little stirring continuously simmer until the rice is almost tender.
  4. Stir in the remaining wine and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes until the rice is tender with a slight bite.
  5. Remove the pan from the heat, stir in the butter and Parmesan. Season with black pepper & top with the Pea Shoots