Fish Skewers With Creamy Risotto - cooking recipe

Ingredients

1 1/2 cups vegetable stock
2 tsp sunflower oil
1 None small onion, finely diced
1/3 cup risotto rice
Pinch None white pepper
3 oz button mushrooms, halved
4 oz fish fillets, cut into cubes
1/2 None zucchini, cut in cubes
1 tsp Parmesan cheese, grated
1 tbsp finely chopped oregano

Preparation

Bring the vegetable stock to a boil in a saucepan. Meanwhile heat 1/2 tsp oil in a separate saucepan, add the onion and rice and saute for 3-4 mins. Season with salt and white pepper. Pour in 1/2 cup vegetable stock and simmer, stirring, for 20-25 mins. Add the stock gradually as the risotto cooks.
Heat 1/2 tsp oil in a frying pan then add the mushroom and fry for 4-5 mins, turning. Remove from the pan.
Thread the fish and zucchini onto skewers. Add 1 tsp oil to the frying pan and add the skewers. Fry, turning, for 4-5 mins until cooked through. Season with salt and pepper.
Mix the Parmesan into the risotto then lightly fold in the mushrooms and half the oregano. Transfer the risotto into a bowl and top with a fish skewer. Sprinkle with the remaining oregano then serve.