Monday 15 April 2013

Fish Risotto

Ingredients

  • 1 onion & 2 cloves of garlic
  • 1 carrot
  • 1 red pepper
  • 1 tin of tomatoes
  • 150g Risotto rice (can be called aborio rice)
  • 100mls white wine (optional)
  • 2 dozen large raw prawns & 1/2 med squid cut into rings (can use any fish but others may flake up so if using others cut into large chunks)
  • handful of baby spinach
  • Fish/veg/chicken stock cube
  • 60g Parmesan cheese (optional)
  • Half teaspoon of chili powder (optional)
  • Half teaspoon of smoked paprika
  • 1 tablespoon basil pesto (best made yourself, see next post)
  • Olive oil, salt & pepper
Method
  1. Peel and cut the onion into small dice and crush the garlic.
  2. Heat 50mls olive oil in a saucepan and add the onion, garlic, rice and plenty of salt & pepper, lower the heat and saute until the onions are soft. Stir well and add more oil if it's too dry.
  3. Wash and peel the carrot, cut into small dice and add to the saucepan, stir well.
  4. Deseed the pepper, cut into dice and add. Add the chili and paprika. stir well.
  5. If using the wine add now and bring to the boil, leave on a high heat without a lid until reduced by half the amount.
  6. Add the tin of tomatoes to the saucepan. Stir well until absorbed.
  7. Add 100mls of water and crumble the stock cube into the saucepan. Stir well and again the water will absorb into the rice. You may need to higher and lower the heat as need be.
  8. Add the fish and another 200/300mls of water and stir well as before.
  9. Taste the rice and if it's soft enough and the mixture is nice and moist then it's done. If the rice is done but it's very dry then add a little water (50mls) and heat. If the rice is not done and the mixture is dry then add 200mls of water and stir until the rice is cooked.
  10. Add the pesto and chopped spinach, stir well.
  11. Grate the Parmesan cheese and add to the mixture (you can leave out the cheese if you like), stir well and Serve, you can garnish with more grated Parmesan, chopped parsley and lemon.

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