Kipper And Spring Onion Risotto
Try this Kipper And Spring Onion Risotto recipe, or contribute your own. "Chicken" and "Flash in th" are two of the tags cooks chose for Kipper And Spring Onion Risotto.
Yield: 1 servings Ready in 1 hours
0 people trying soon
|2 ptChicken stock; (40fl oz)|
|2 tsLime juice|
|1 Bay leaf|
|65 gUnsalted butter; (2 1/2oz)|
|2 tbParsley; chopped|
|Salt and pepper|
|2 Shallots; finely diced|
|275 gArborio risotto rice; (10oz)|
|100 mlDry white wine; (4fl oz)|
|2 Garlic; crushed|
|325 gNatural cured smoked|
|; flaked (12oz)|
|1 bnApprox 6 spring onions;|
Kipper And Spring Onion Risotto Preparation
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. 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; 10 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Kipper And Spring Onion Risotto. Be the first to review it!