Provenza Arborio


  • 1 pot of Choví Allioli
  • Fresh vegetables: sugar snap peas, carrots
  • pints water
  • Approx. 800 g of white fish fillets
  • 1 teaspoonful mustard seed (*optional)
  • 1 teaspoonful of cracked lemon pepper
  • Parmesan cheese


Peel and cut the carrots into medium slices and with the sugar snap peas bring to the boil in lightly salted water. Boil for 1 minute, drain the boiling water into a jug and plunge the el dente vegetables into cold water. Reserve. Cook your Arborio rice as normal by using the reserved vegetable stock water.

Smear fish fillets generously with Allioli and sprinkle the top with cracked lemon pepper and crushed mustard seeds (*optional). Place on a microwaveable dish, cover with cling film and cook for approx 4 – 5 mins. Rest for 1 minute. As your rice dish is nearing the end of cooking, reintroduce the vegetables and warm through. Add a dessertspoonful of Choví Allioli and gently mix. Serve onto a warm plate. Flake the cooked fish onto the rice dish and finally grate a few shavings of parmesan reggiano on the top. Serve immediately. Don’t forget more Choví Allioli for the table…

Provenza Arborio was last modified: August 23rd, 2014 by Rachael Forster