Risotto with sea bream lemon and mint

Serves 4


320 gr carnaroli rice
500 gr cleaned sea bream fillets
2 lemons
vegetable or fish broth
1 onion
125 gr butter
extra virgin olive oil 
black pepper 
fresh mint
lemon zest


Cut the sea bream into small pieces. Ιn a pan put oil with a clove of garlic, add the sea bream and cook for 10 minutes. Turn off and set aside.
In a saucepan, brown an onion with extra virgin olive oil, pour the rice and toast it. Sprinkle with lemon juice and broth and slowly cook the rice. When there are 2-3 minutes left, add the fish, season with salt and pepper and stir in a knob of butter.
Serve and complete with fresh mint leaves and lemon zest. Serve hot.