While Monkfish might be known as the poor man’s lobster, it’s still not cheap. At  €19 for two monkfish fillets in Superquinn this dish is a bit of a treat but absolutely worth it.

You’ll need:

(Serves 2)

*     2 chunky monkfish fillets.

*     150g Risotto Rice

*    Fresh bunch of asparagus (Aldi & Lidl do great Asparagus for half the cost of other supermarkets)

*   1 red onion

*   1 stick of celery

*     2 heaped spoons of green pesto (also, a great buy in Aldi)

*     Parmesan Cheese (25g)

*     1 knob of better (non salted if possible)

*     400ml Vegetable Stock

*     1 medium bunch of fresh basil

*     100ml of white wine

*     1 Lemon

*     Olive oil

Ingredients:

*     Peel onion & trim celery then finely chop both.

*     Add some butter to a hot pan and add onion & celery & a splash of water. Cook over a low heat for 5 minutes until softened.

*    Meanwhile….bring stock to the boil and turn to a low heat.

*     Snap woody bases off asparagus & add these to the stock.

*     Slice remaining asparagus into chunks leaving the tops whole. Put to one side.

*     Chop monkfish fillets into bite-size chunks.

*     Finely grate Parmesan.

*     Once vegetables are very soft (not brown) add risotto rice to pan.

*     Stir & fry rice for a minute until it becomes translucent Add the wine then keep stirring until all the wine is absorbed by the rice.

*     Turn the heat under the rice up to medium & add a ladle of stock (avoiding the asparagus stalks which are to add flavour only & not to be eaten).

*     Stir rice constantly & continue adding stock one ladle at time waiting until all the liquid is absorbed before adding the next. Continue until 2/3 of the stock is used.

*     Once 2/3 of stock is used add chunks of monkfish and Asparagus. Keep adding stock until the rice is nice and oozy. If you run out of stock, use boiling water.

*     Take pan of risotto & stir in knob of butter, one heaped spoon of pesto & half the parmesan.  Cut lemon in half and squeeze in juice.

*     Taste risotto & season with salt & pepper is necessary.

*      Serve with a scoop of pesto on top and a sprinkle of remaining parmesan.

Recipe inspired by Jamie Oliver via Jamie Oliver’s 20 Minute Meal Iphone App