SMOKED FISH RISOTTO

Smoked Fish Risotto image

Provided by latitude3655

Time 45m

Yield Serves 4

Number Of Ingredients 8

2oz butter
1 medium onion
9oz Arborio rice (or half of a 500g pack)
2 pints vegetable stock
2 fl oz milk
12 ounces smoked fish
4 ounces frozen peas
Salt and pepper to season

Steps:

Melt the butter into a large pan.
Finely dice the onion and fry in the butter for 2-3 minutes until soft.
Add the rice and stir into the butter and rice.
Add enough stock to just cover the rice and onion and simmer under a low light slowly adding the stock when necessary until 1/2 pint remains to be used.
Meanwhile, place the fish and milk into an ovenproof dish, cover with clingfilm, pierce and microwave for 5 minutes.
Remove from microwave, place the fish onto a plate and flake into large pieces (removing any bones/skin).
Add the flaked fish to the rice and the remaining 1/2 pint of stock and stir together.
In a seperate saucepan, simmer the peas until cooked and then add to the rice and stir together.
Simmer the risotto until the stock has been absorbed and a creamy texture achieved.