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Sea Bass & Pea Shoots On Saffron Risotto

Sea Bass & Pea Shoots On Saffron Risotto

Rating
4.5rating out of 5

(348 reviews from our customers)

Prep Time

40 min

Cuisine

Mediterranean

This one's bound to impress! You'll pan-fry our delicious sea bass and serve it on a creamy saffron risotto. Finally, you'll garnish the lot with fresh pea shoots for a little extra pea-zazz!

Prep Time

40 min

Cuisine

Mediterranean

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Onion
1 brown onion
Saffron-(pinch)
1 pinch of saffron
garlic-clove
1 garlic clove
Cheddar-cheese
40g mature cheddar †
Pea Shoots
50g pea shoots
Sea Bass fillets
2 sea bass fillets †
vegetable stock cube (new5/18)
1 vegetable stock cube †
Just Add Wine sachet (de-alcoholised white)
1 Just Add Wine sachet (white)
Arborio-rice
160g arborio rice
You Will Need
Butter, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 1 pinch of saffron
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 50g pea shoots
  • 2 x 85g sea bass fillets<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • Just Add Wine sachet (de-alcoholised white)
  • 160g arborio rice
Typical Values per 100g per serving
Energy 748 kJ
176 kcal
2312 kJ
545 kcal
Fat
of which saturates
5.4 g
2.2 g
16.8 g
6.9 g
Carbohydrate
of which sugars
25.2 g
1.5 g
77.9 g
4.6 g
Fibre 1.3 g 4 g
Protein 9.4 g 29.1 g
Salt 0.96 g 2.97 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 brown onion
brown onion
1 pinch of saffron
saffron
1 garlic clove
garlic
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
50g pea shoots
pea shoots
2 x 85g sea bass fillets
sea bass (fish)100%
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
Just Add Wine sachet (de-alcoholised white)
constituted white wine from concentrate (75%), natural flavours, tartaric acid, sweetener: steviol glycosides, preservative: potassium sorbate
160g arborio rice
arborio rice
Allergens
  • Allergens highlighted by † (milk, fish, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sea Bass & Pea Shoots On Saffron Risotto

Boil a kettle

Peel and finely dice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4-6 min or until it's softened but not coloured 

2 Sea Bass & Pea Shoots On Saffron Risotto

Meanwhile, dissolve the vegetable stock cube[s] and saffron in 700ml [1.4L] boiled water

Peel and finely chop (or grate) the garlic 

3 Sea Bass & Pea Shoots On Saffron Risotto

Once the onion has softened, stir the arborio rice and chopped garlic into the pan, making sure the grains of rice are coated in oil 

Add the Just Add Wine sachet (white) and cook for a further 30 sec or until it has evaporated 

Reduce the heat to medium-low

4 Sea Bass & Pea Shoots On Saffron Risotto

Add 1/3 of the vegetable stock and stir continuously with a wooden spoon until it has absorbed into the rice 

Continue to add the stock, a ladle at a time, stirring more or less continuously for 20-25 min, until all the stock is absorbed and the rice is cooked

5 Sea Bass & Pea Shoots On Saffron Risotto

Meanwhile, cut the lemon[s] in half 

Grate the cheddar cheese 

6 Sea Bass & Pea Shoots On Saffron Risotto

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Pat the sea bass dry and season the skin generously with salt

Once hot, add the sea bass, skin-side down and cook for 4 min, then flip and cook for 1 min further

Tip: try not to move the sea bass around the pan, as this will prevent it from crisping up

7 Sea Bass & Pea Shoots On Saffron Risotto

Once done, remove the cooked risotto from the heat and stir in the cheddar cheese and a large knob of butter

Juice 1/2 [1] lemon into the risotto 

Season very generously with pepper (use much more than you normally would!)

Tip: add more hot water if the risotto looks too dry

8

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Dress the pea shoots with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt

Serve the risotto in bowls topped with a handful of the dressed pea shoots 

Top with the sea bass

Enjoy!

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