Monkfish, Bacon and Pea Risotto
with Pea Shoot and Cherry Tomato Salad
This Monkfish, Bacon and Pea Risotto takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15 grams
Vegetable Stock Paste
(Contains Celery)
1 unit(s)
Lemon
125 grams
Cherry Tomatoes
1 bunch(es)
Mint
1 unit(s)
Garlic Clove
60 grams
British Smoked Bacon Lardons
175 grams
Risotto Rice
200 grams
Monkfish Medallions
(Contains Fish)
120 grams
Peas
10 grams
Unsalted Butter
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Pea Shoots
Not included in your delivery
500 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle, then pour the boiled water for the risotto (see ingredients for amount) into a measuring jug. Add the vegetable stock paste and stir well to combine - this is your veg stock.
Zest and halve the lemon. Halve the tomatoes.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the bacon lardons and stir-fry until golden, 3-4 mins.
Add the garlic and stir-fry for 1 min more, then add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Stir your veg stock into the pan. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, in a medium bowl, mix together the olive oil for the dressing (see pantry for amount) and a squeeze of lemon juice. Season with salt and pepper, then set the dressing aside.
About 10 mins before the risotto is cooked, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.
Once hot, add the monkfish pieces to the pan and scatter over the lemon zest. Cook for 3-4 mins each side, adjusting the heat as necessary.
When cooked, transfer to a plate and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When the risotto is cooked, remove from the oven and stir in the peas, butter, half the mint and half the grated hard Italian style cheese.
Squeeze in some lemon juice, then taste and add more salt, pepper and lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.
Share the bacon and pea risotto between your bowls, then top with the monkfish. Sprinkle over the remaining cheese and mint to finish.
Toss the pea shoots and baby plum tomatoes in the dressing, then serve alongside.
Enjoy!
