Risotto Kedgeree Style

Risotto Kedgeree Style

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Kedgeree is thought to have originated in the British Raj in India and became popular on Victorian breakfast tables. Some people like their risotto wet, but a kedgeree risotto shouldn’t be too wet.

  • Recipe serves2-3
  • Preparation Time10 min
  • Cooking Time25 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.
  • The perfect meal to combine leftovers from the fridge with storecupboard staples! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
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