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meat and fish | Tom's fantastic fish risotto

Serves 2

I am not a fan of risotto usually. I find it too sticky and stodgy. BUT, this one is absolutely superb. My lovely neighbour Tom makes a mean risotto, and was kind enough to share this recipe with us to raise money (should I also mention, that if he wishes to cook it, I'll happily sample it again - just to make sure it's still as good, you understand!!)

Wheat free, dairy free, nut free version...

Ingredients...

Method...

  1. Sauté onion, leek, one garlic clove and bacon in 1 tbsp olive oil for 3-5 minutes or until soft and slightly browned.
  2. Remove from the pan.
  3. Add other 2 tbsp oil and second garlic clove.
  4. Add rice, mix well and fry over low heat for 3-5 minutes until transparent.
  5. Add the wine and saffron and stir until the wine has evaporated.
  6. Dissolve stock cube in boiling water and gradually start adding to pan, stirring continuously for 10-15 minutes.
  7. Add the fish, leeks and bacon mixture and rest of fish stock.
  8. Stir for another 5-10 minutes and until all stock has been added.
  9. Add the petit pois and cook for 3-5 minutes.
  10. Add salt and pepper to taste.
  11. Rice should be fully cooked or slightly al-dente, whichever you prefer.
  12. Sprinkle with spring onions and serve.

Maybe serve with...

This really doesn't need an accompanyment, being just perfect on its own

For those able to eat dairy...

Sprinkle with a generous helping of parmesan cheese.

For those able to eat wheat...

Serve with crusty bread

If you have fish leftover, see marvelous multi-purpose salmon, chicken and tarragon provençal, quick chic salmon, fish drizzled with warm tomato vinaigrette, Italian fish soup and mango pepper boats. If you have bacon and leek leftover, see Nanny Dot's Welsh cawl, leek and potato soup, or super speedy chicken parcels.


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