Risotto Kedgeree Style
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Recipe serves 2-3
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Preparation Time
10 min
- Cooking Time
25 min
Ingredients
- 1–2tbsp olive oil
- ½ onion, sliced thinly
- 160g risotto rice
- A splash of dry white wine
- A couple of cardamom seeds
- A good pinch of saffron or curry powder
- 1 packet Knorr Chicken Simply Stock with 50ml water added
- 2 chopped spring onions
- 200g smoked haddock (or salmon)
- 20g unsalted butter
- 10–15g Parmesan cheese, grated
- 1 hard-boiled egg, chopped
- Some fresh coriander to garnish
Method
- Heat the oil in a heavy based saucepan and lightly sweat the onion, but don’t let it colour.
- Add the rice and a splash of white wine with the cardamom and saffron or curry powder.
- Add the hot stock to the pan, a little at a time. If you prefer, you could make it with a Knorr Fish or Chicken Stock Cube.
- Keep stirring the risotto and after 16 minutes of cooking, add the onions, fish, butter and Parmesan. Cook for a further 5–7 minutes until the fish and rice are cooked through.
- Finish the risotto with the boiled egg crumbled over the top and some crisp coriander to give it a freshness which works well with the curry flavours.
