Kipper and spring onion risotto

Yield: 1 servings

Measure Ingredient
325 grams Natural cured smoked kippers; skinned, boned and
; flaked (12oz)
2 pints Chicken stock; (40fl oz)
1 Bay leaf
2 tablespoons Parsley; chopped
2 Cloves garlic; crushed
65 grams Unsalted butter; (2 1/2oz)
2 Shallots; finely diced
275 grams Arborio risotto rice; (10oz)
100 millilitres Dry white wine; (4fl oz)
Salt and pepper
1 bunch Approx 6 spring onions; finely sliced
2 teaspoons Lime juice

Place half the butter in a heavy base pan and melt. Add the diced shallot and cook gently until soft and translucent. Add the rice, and mix well to coat in the butter.

Next add the bay leaf and spring onions and stir gently, add the kipper and re-stir. Pour in the the wine, stir and cook gently, add the lime.

Add warm stock, a litte at a time stirring constantly until the rice begins to dry out, then add a little more stock, continue this process - add the pepper and salt if necessary.

Cook the risotto for around 20-30 minutes until al dente.

Remove the risotto from heat and stir in the remaining half quantity of butter.

Converted by MC_Buster.

Per serving: 651 Calories (kcal); 54g Total Fat; (87% calories from fat); 5g Protein; 11g Carbohydrate; 142mg Cholesterol; 8609mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 10½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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