22 Street Lane Nursery - Dish of the Month

January 2018 Dish of the Month Recipe

Method: 1. Tip the onion and fennel into a bowl bring to boil 2. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to boil on high for 10 15 minutes more or until the rice is just on the verge of being cooked. 3. Add the fish and peas, cover and continue to cook rice and fish is cooked. 4. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Ingredients: • 1 onion, finely chopped • 1 tbsp olive oil • 300g risotto rice • 500ml fish stock or vegetable stock • 300g mixed fresh fish (Salmon, Haddock, Cod) • 100g frozen pea • 3 tbsp grated parmesan • 1 lemon • A handful parsley leaves, roughly chopped Homemade Fresh Fish Risotto with Seasonal Vegetables

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