Risotto is such an elegant and tasty dish. I did not exactly cook it like Italians do. I added a Senegalese twist to it with my Special Senegalese Seasoning (aka ‘Triple S”). I also did not add wine. But feel free to add whatever works for you. I love this version and this vibrant green color.

Ingredients:

• 100g of arborio rice
• 600ml of stock (I used chicken stock)
• 1 tbsp of Superfood of Africa moringa powder
• 1 large onion
• 1 tbsp of Triple S (if not just add 2 garlic cloves)
• 1 tbsp of olive oil
• 100g Parmesan
• Rosemary
• salt and pepper

Preparation

1. Prepare the stock and reserve
2. In a saucepan, add the olive oil, the chopped onion, the triple S (or garlic) and the rosemary herb and  gently fry for 10 min
3. Add the rice and stir until it looks a bit translucent and add the stock, the moringa powder and the salt. Let it simmer for slowly for 20-30 minutes (low heat). Keep on adding the stock or boiling water if the rice is not cooked and stir.
4. Reduce the heat and add the parmesan and stir well.
5. Place the lid on the pan and let it sit for 5 minutes

Simply add some sea salt to the fish and gently fry it in a pan with 1 tbsp of olive oil and rosemary until golden.

Serve the risotto with the fish on top of it