This month, we welcomed our new Fish Butchery in-store, in partnership with Pesky Fish. You may have read more about how we’re supporting sustainable fish consumption on our blog and how our range will be based on what’s at its seasonal best – so you’re likely to find something different and exciting each week. For this reason, we wanted to share an Italian-inspired recipe that works beautifully as a standalone dish or that can be complemented by any delicate, white fish such as plaice, sole, turbot or brill. The rich, creamy and comforting flavours of this risotto are offset by the zesty, acidic lemon; all of which provide a robust base for the mild, sweet flavour of the fish. Serve with a hard green salad (seasonal asparagus, fennel & rocket) dressed with a punchy vinaigrette, and a glass of crisp white wine.