Lemony Fish With Tomato Risotto

• 3 None plum tomatoes, quartered
• 2 1/2 tbsp butter
• 1 None Spanish onion, finely chopped
• 2 cloves garlic, minced
• 7 oz Arborio rice
• 1/4 cup white wine
• 4 cups chicken stock
• 1 tbsp olive oil
• 1 None lemon, zested and juiced
• 4 (5.25 oz) firm white fish fillets
• None None fresh basil leaves, to serve

1. Preheat oven 400u0b0F. Line a baking tray with parchment paper.
2. Arrange tomatoes, cut-side up, on prepared tray. Season. Roast for 30 mins. Let cool slightly then roughly chop.
3. Melt butter over medium heat. Sweat onion and 1/2 of the garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min, until liquid is almost absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Season.
4. Meanwhile, combine olive oil, remaining garlic, lemon zest and lemon juice. Add fish, turning to coat. Heat an oiled frying pan over medium heat. Cook fish for 2-3 mins per side, until cooked through.
5. Stir tomatoes through risotto. Cover and set aside for 2 mins. Serve fish on a bed of risotto. Sprinkle with basil.

tomatoes, butter, spanish onion, garlic, rice, white wine, chicken stock, olive oil, lemon, firm white fish, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/27755 (may not work)