Preparation: 15 min
Cooking: 30 min
750 ml (3 c) water
500 ml (2 c) chicken stock
30 ml (2 T) olive oil
½ onion, finely chopped
5 garlic cloves, finely chopped
500 ml (2 c) arborio rice
125 ml (½ c) white wine
zest of 1 lemon
300 g hake fillet, cubed
handful of fresh parsley, finely chopped
60 ml (¼ c) grated Parmesan cheese
30 ml (2 T) fresh lemon juice
salt and pepper
1 Heat the water and stock in a large pot until almost boiling.
2 Heat the oil in a large pan over medium heat. Add the onion and cook for 2 minutes or until translucent. Add the garlic and rice, and stir for 1 minute, making sure the rice is coated in the oil. Add the wine and stir constantly until evaporated.
3 Stir the lemon zest and 250 ml (1 c) hot stock into the rice mixture. Cook, stirring frequently, until all the liquid has been absorbed. Continue adding stock 1 cup at a time and cook until each addition has been completely absorbed.
4 When the stock has all been added, add the hake and continue cooking for 10 minutes until the rice is just cooked but still firm.
5 Remove the pan from the heat and stir in the parsley, Parmesan cheese and lemon juice. Season with salt and pepper.