For the risotto:
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon evo
2 cloves garlic, crushed
1 cup Arborio rice
1 tablespoon butter
½ cup white wine
4 cups vegetable stock, warmed
½ cup Genoese Pesto Drizzle, plus extra to garnish
salt and pepper to taste

For the fish:
½ cup flour or rice flour
2 eggs
2 tablespoons water or milk
4 fillets boneless white fish (such as tarakihi)
1 tablespoon butter
1 tablespoon neutral oil
dill sprigs to garnish

1 In a large frying pan, heat olive oil on medium heat.  Add onions and garlic and sauté for about 2 minutes, until translucent.

2 Add rice and butter. Cook, stirring for 1 minute. Add wine and allow to simmer until wine has absorbed.

3 Add 2 ladle-fulls of the heated stock to the rice.  Simmer and stir, until liquid has been absorbed.  Continue in this way with remaining liquid until it has all been absorbed. About 20 minutes. Remove from heat.

4 Stir in the basil pesto sauce to the risotto. Season to taste. Cover and set aside. Keep warm until ready to serve.

5 To make the fish: Put flour in a clean bag, season, then add fish fillets one at a time. Shake to coat, then remove and shake off excess flour.

6 Heat butter and oil in a pan over medium heat. Add fish to pan (in batches if necessary) and cook for about 2 minutes each side. You may need to add a little more butter and oil as you cook the batches of fish.

7 To serve: Divide the pesto risotto between 4 serving plates. Lay one fish fillet on top of the risotto in each plate. Garnish with a drizzle of Genoese Pesto Drizzle and dill leaves (or chives?) and serve immediately.