Dorade with Vegetable Rice
8,5 / 10
- 4 cups good quality vegetable stock
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (crushed)
- ¾ cup Risotto
- ⅔ cup Asparagus (cut into short lengths)
- 2 tablespoons butter
Heat the stock in a saucepan and preheat the grill to its highest setting.
Heat the olive oil in a sauté pan and gently fry the onion for 5 minutes without colouring. Add the garlic and cook for 2 more minutes then stir in the rice. When it is well coated with the oil, add the asparagus, followed by 2 ladles of the hot stock.
Cook, stirring occasionally, until most of the stock has been absorbed before adding the next 2 ladles. Continue in this way for around 15 minutes or until the rice is just tender.
Meanwhile, grill the bream for 3 minutes on each side then leave to rest somewhere warm.
Stir the butter into the risotto, then cover the pan and take off the heat to rest for 4 minutes.
Season well with salt and pepper, then spoon into warm bowls and top with the bream and a sprinkling of chives.