Tilapia with spinach risotto and goat cheese

Sprinkle the fish with lemon juice and sprinkle with salt and pepper.

Heat 2 tablespoons of olive oil together with the butter and fruit the light part of the spring onion. Keep the green separately.

Add the rice and cook for 1-2 minutes until the grains shine. Pour broth until the rice is just below. Cook gently and keep stirring until the rice has absorbed the moisture. Repeat until the stock is empty.

Add the zucchini for the last dash of broth and cook for 2-3 minutes.

In the meantime, heat the rest of the oil and fry the tilapia fillets for about 2 minutes per side.

Spoon the spinach, green spring onion and goat cheese through the risotto and warm for 1-2 minutes.

Serve the risotto with the fish.