Lemon, Herb And Fish Risotto

Directions

1. 1
   Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
2. 2
   Remove from the pan and set aside.
3. 3
   Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
4. 4
   To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
5. 5
   Add the turmeric and stir for one minute.
6. 6
   Add the rice, and stir to coat.
7. 7
   Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
8. 8
   Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
9. 9
   Stir in the lemon juice, parsley, chives and dill.
10. 10
    Add the fish, and stir gently.
11. 11
    Serve garnished with slices of lemon or lime, and herb sprigs.