Basa and Pea Risotto

This Basa and Pea Risotto is a cream and savory dish with tender basa fish and sweet peas. This recipe is a perfect meal for the family and can be prepared in under 30 minutes.

1. In a saucepan, bring the fish stock to a boil and then keep it on low heat.
2. In a different saucepan, heat the olive oil over medium heat. Once hot, add the onion and garlic to the pan and cook until the onion becomes translucent.
3. Add the arborio rice to the pan and stir to coat it in the oil until the rice becomes slightly toasted.
4. Pour in the white wine and stir the mixture until the wine has been completely absorbed, adding a ladleful of hot stock to the pan.
5. Keep stirring with a wooden spoon to prevent the rice from sticking to the bottom of the pan. Once the stock has been absorbed, add another ladleful of stock and continue stirring.
6. Repeat the previous step until the rice has cooked through and the risotto becomes creamy. This step should take about 20 minutes.
7. While the risotto is cooking, season the basa fish fillets with salt and black pepper.
8. Heat the butter in a large pan over medium heat. Once hot, add the basa fillets to the pan and cook for around 3-4 minutes on each side, until the fish is cooked through.
9. During the final 5 minutes of cooking, add the frozen peas to the risotto and stir it through.
10. Once the risotto is done, remove it from heat and stir in the grated parmesan cheese until melted.
11. Serve the basa fillets on top of the pea risotto and season with salt and pepper to taste. Enjoy!