Risotto rice 11/2 cup (350 gram)
Olive oil 3 tablespoons
White wine 100 ml
Shallots 1 nos
Vegetable bullion 1 litre
Cheese 50 gram
Salt to taste
Pepper to taste
Frozen green peas 200 gram
Spring onions a handful
Fish 4 pieces.
Chop the shallots.
Saute the rice adding a little bit of oil.
Add wine to it.
Add bullion and cook till the rice becomes tender.
Add cottage cheese, salt and pepper.
Heat 1 tablespoon oil in a frying pan, fry the fish turning it on both sides, add green peas and saute for two three minutes.
Serve risotto in plates garnishing with fried fish, green peas and chopped spring onions,