Smoked Fish Risotto

Risotto is much easier to make than people seem to think. And as it only takes about 30 minutes it’s a great midweek meal. Once you’ve made it the first time you can switch the ingredients about-different meats, herbs, or make it veggie instead. Just keep the basic rice, onion, and stock combo the same.

Serves 2 (Easily doubled)

Ingredients:

2 Smoked fish fillets (I use smoked trout or haddock usually)

150g Arborio Rice

1pt Hot Fish or Chicken Stock

1 White Onion – diced

2 Garlic Cloves – chopped or 1tsp Garlic Puree

1 Large glass white wine

1tbsp Chopped Fresh Dill or 1tsp Dried Dill

1tbsp Butter

1tbsp creme fraiche

Salt and Pepper- to season

1. Melt butter in a large frying pan. Add onion, and garlic and fry until soft.
2. Tip in the rice and coat with butter and onion. It should slightly glisten. Add wine and bubble until the wine has reduced.
3. Add in a ladle at a time the stock. Let each amount be absorbed by the rice before adding the next. Repeat until rice is cooked. You may not need all of the stock.
4. Fold in the dill and the fish. Heat through. Season to taste.
5. Before serving fold in the creme fraiche.

I am trying to get extra veg into my diet so I added a handful of diced mushrooms, asparagus,a handful of chopped spinach and a handful of peas. Italians don't usually add cheese to fish dishes whether it be a pasta or rice based one, but food is for enjoying so if you want to add some grated parmesan go for it!