Smoked fish risotto recipe
information
Calories per serving 330.
ingredients
low fat cooking spray
1 onion, chopped
225 g (8 oz) risotto rice
1 tablespoon medium curry powder
700 ml (1 1/4 pints) fish stock
100 g (3 1/2 oz) frozen peas
350 g (12 oz) skinless, smoked haddock fillets, cubed
2 tablespoons chopped fresh parsley
2 tablespoons low fat plain fromage frais
freshly ground black pepper
1 onion, chopped
225 g (8 oz) risotto rice
1 tablespoon medium curry powder
700 ml (1 1/4 pints) fish stock
100 g (3 1/2 oz) frozen peas
350 g (12 oz) skinless, smoked haddock fillets, cubed
2 tablespoons chopped fresh parsley
2 tablespoons low fat plain fromage frais
freshly ground black pepper
method
1. Spray a large frying pan with low fat cooking spray and add the onion. Cook over a low heat until the onion is softened but not browned.
2. Stir in the rice and curry powder and cook for I minute. Add 150 ml (5 fl oz) of the stock and cook until the liquid has been absorbed; this will take about 5 minutes. Add three more amounts of stock in the same way, only adding more when the liquid has been absorbed by the rice.
3. Add the final 150 ml (5 fl oz) of stock with the peas and haddock. Cover the pan and cook for 5 minutes until the fish is cooked, the stock is absorbed and the rice is tender
4. Fold the parsley and fromage frais into the risotto and season with black pepper Serve.
2. Stir in the rice and curry powder and cook for I minute. Add 150 ml (5 fl oz) of the stock and cook until the liquid has been absorbed; this will take about 5 minutes. Add three more amounts of stock in the same way, only adding more when the liquid has been absorbed by the rice.
3. Add the final 150 ml (5 fl oz) of stock with the peas and haddock. Cover the pan and cook for 5 minutes until the fish is cooked, the stock is absorbed and the rice is tender
4. Fold the parsley and fromage frais into the risotto and season with black pepper Serve.
serving amount
serves 4
rate this recipe
9.2
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more information
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