Spicy Fish Risotto
Ingredients - Serves 4
680g [1lb 8oz] smoked cod or haddock fillets, fresh or defrosted, skinned and cubed
1 tbsp [15ml] olive oil
1 small onion, chopped
2 cloves garlic, crushed
1 large red pepper, deseeded and chopped
170g [6oz] mushrooms, sliced
1 tsp [5ml] chilli powder
310g [11oz] risotto rice
1.2 litres [2 pints] fish or chicken stock
black pepper
sprigs of dill, to garnish
Method
1) Heat the oil in a pan. Stir in the onion, garlic, pepper, mushrooms and chilli powder. Reduce the heat, cover and cook for 3-4 minutes.
2) Add the rice, stock and seasoning. Bring to the boil, cover and simmer for 15 - 20 minutes.
3) Site in the fish, cover and simmer for a further 5 minutes
Ingredients - Serves 4
680g [1lb 8oz] smoked cod or haddock fillets, fresh or defrosted, skinned and cubed
1 tbsp [15ml] olive oil
1 small onion, chopped
2 cloves garlic, crushed
1 large red pepper, deseeded and chopped
170g [6oz] mushrooms, sliced
1 tsp [5ml] chilli powder
310g [11oz] risotto rice
1.2 litres [2 pints] fish or chicken stock
black pepper
sprigs of dill, to garnish
Method
1) Heat the oil in a pan. Stir in the onion, garlic, pepper, mushrooms and chilli powder. Reduce the heat, cover and cook for 3-4 minutes.
2) Add the rice, stock and seasoning. Bring to the boil, cover and simmer for 15 - 20 minutes.
3) Site in the fish, cover and simmer for a further 5 minutes