Sea Bass with Shrimp in Garlic Butter

Stir in the risotto rice and toast the grains for 1 minute, then pour in a third of the stock. Allow the stock to incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente. 

Meanwhile, deseed and finely chop the red chili pepper*. Halve the cherry tomatoes and chop the basil. Zest the lemon, then cut it into quarters. Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chilli pepper and cherry tomatoes with the rest of the garlic and half of the basil for 3 - 4 minutes.

*Take care, this ingredient is spicy! Use as preferred.

Squeeze in one lemon wedge per person, then add the shrimp and fry for 3 minutes. Season to taste with salt and pepper. Take the pan off the heat and set it aside, covered. Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.

Pat the fish dry with kitchen paper and season with salt and pepper. Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side. Grate the cheese in the meantime.