1. Heat 3tbsp butter in a largish, heavy pot and cook leek gently with the lemon zest until softened, about 8 minutes. Add rice and stir over heat for a minute. Add lemon zest, wine and then mix in hot stock. Season with salt and pepper to taste.
2. Once it boils, reduce heat to low simmer. Simmer for exactly 14 minutes, stirring now and then. Check for doneness, return to heat if rice is still hard. Rice should be sloppy. Add a dash more stock or water if it looks dry. Mix in fish, lemon juice and pesto and adjust seasoning to taste.
3. Cover pot and cook a further minute without stirring. Remove from heat and stand, without uncovering, for 1-2 minutes before serving.
4. To garnish: heat a frypan with a little olive oil. Wash spinach and add wet to hot pan. Season with salt, pepper and a grating of nutmeg and stir over heat until just wilted. Divide risotto between heated serving bowls and top with wilted spinach. Serve with fresh lemon wedges.

Cook's Notes:

• Risotto needs to be served as soon as it has cooled or it will go gloopy.
• This risotto is also delicious made with fresh salmon and bok choy. Use 400g fresh salmon cut into 2cm chunks and 3 heads bok choy thinly sliced.  Add these to the risotto after rice has simmered for 12 minutes.   Continue cooking as above.

Prep  5 minutes

Cook 25 minutes

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