Spring Greens Risotto with Crispy Sea Bass | Groobarb's Wild Farm

Ingredients

• 1 bunch spring greens, tough stems removed, shredded
• 2 tbsp olive oil
• 30g butter
• 1 onion or large shallot, finely diced
• ½ red chilli, finely sliced
• 2 garlic cloves, finely chopped
• 200g risotto rice
• 700ml vegetable stock
• 50g Parmesan, finely grated
• 2 sea bass fillets, skin on
• Sea salt
• Black pepper
• Extra Parmesan
• Small handful chopped parsley, chives or dill
• Lemon wedges
• 2 teaspoons of cream cheese (optional)
• 1/2 lemon juice