Pumpkin, Leek & Spinach Risotto with White Fish

Ingredients

• 1 packet of Pitango’s Pumpkin, Leek & Spinach Risotto
• 300g / 2 white fish fillets - hoki or cod are great
• 1 cup milk - for extra creaminess
• 1 aromatic bay leaf
• 5 peppercorns ½ cup green peas, blanched
• 1 lemon - ½ zested, other half cut into wedges
• Handful of chopped, fresh dill for garnish - one of our fav herbs
• Salt and pepper

Directions

STEP 1
Place milk in a small saucepan. Add bay leaf, peppercorns and fish.

STEP 2
Poach fish for 8 mins or until fish is just cooked. Remove fish from pan and set aside on a paper towel to drain excess liquid.

STEP 3
Heat the creamy Pumpkin, Leek & Spinach Risotto according to packet instructions.

STEP 4
Divide the risotto onto two plates, scatter over green peas, carefully place the fish on top, add lemon zest and dill. - almost there…

STEP 5
Season to taste and serve with lemon wedges. *share it on socials & enjoy the food envy!