Send to a friend Smoked Fish Risotto with Fresh Peas
Posted by Irene Siu in Recipes: Fish, 2012.01.31
This smoked fish risotto is creamy and wonderful with seasonal vegetables. Fresh peas can be replaced with frozen peas. However, the seasonality of ingredients is important and it is nice to use seasonal vegetables. Replace peas with asparagus, leek, spring onion, beans,…whatever is seasonal.
Click the 'Add to bag' button on the right panel to add the ingredients to your shopping bag. If you have some ingredients at home, simply remove them from your bag during check out.
Serve2
Ingredients:
200g smoked fish of your choice, broken into flakes (Please note that smoked fish is not included in the 'Add to bag' list as we do not know when we post the meal plan which fish will be available for delivery. So you will need to click here to choose your fish)
750ml to 1L (1.5-2 packs of 500ml) Base Kitchen chicken stock
1 onion, finely chopped
3 tbp Mainland unsalted butter, extra to serve
2 garlic cloves, finely chopped
1 cup Ceres Organic Arborio rice
½ cup Karikaas mature gouda cheese, grated
Method:
1. Boil the chicken stock in a pot. Turn the heat down and keep the liquid hot.
2. Shelled the peas and cook them in boiling water for 3 minutes. Drain and keep aside.
3. Heat the butter in a frying pan and sauté the onions for a few minutes. Add the garlic and Arborio rice, stirring to coat in the butter.
4. Add the hot stock a ladle at a time, stirring each time to bring the starch our of the rice and give the risotto a creamy effect. When the rice is almost cooked, stir in the smoked fish and peas.
5. Stir in an extra knob of butter and the grated cheese to serve.
