Serves 4
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To serve:

  1. Heat one tablespoon of oil in a frying pan over a medium-high heat. Add the chestnut mushrooms and season generously with salt and pepper. Cook for 3-4 minutes until golden brown, then remove from the pan and set aside.
  2. Add another tablespoon of oil and the leek to the pan. Fry for 3-4 minutes or until soft. Stir in the garlic, half of the rosemary and half of the lemon zest.
  3.  Add the rice and stir until the rice is glossy. Season well.
  4. Pour in the wine and bring to a rapid simmer, then reduce the heat and add a ladle of stock, stirring until absorbed. Repeat with the remaining stock.
  5. Add the chestnut mushrooms, butter, spinach and a squeeze of lemon juice.
  6. Combine the flour, remaining rosemary, lemon zest and a generous pinch of salt and pepper in a shallow bowl. Dredge the fish in the flour mixture until lightly coated.
  7. Heat the remaining oil in a separate frying pan. Fry the fish for 2-3 minutes on each side until golden and cooked through.
  8. Serve on top of the risotto with lemon wedges.

Nutrition Facts

Per serving: 507kcals, 17.6g fat (5.2g saturated), 71g carbs, 2.7g sugars, 13g protein, 4g  fibre, 900g sodium