This smoked fish and pea risotto is a classic. The smoky, slightly salty flavour of our smoked basa is perfectly accompanied by our sweet garden peas and spring onions. You'll get a perfectly creamy risotto without adding a drop of cream, and the oozing yolk from the poached egg will add a touch of indulgence. Smokin'!
Prep Time
35 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
160g arborio rice
arborio rice(100%)
2 British free-range eggs
egg
1 garlic clove
garlic
1 spring onion
spring onion
5g chives
chives (100%)
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto norbixin)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Trim, then chop each spring onion into three pieces
Peel and finely chop (or grate) the garlic
2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped spring onion and cook for 2-3 min or until it's softened slightly
3
Meanwhile, dissolve the vegetable stock cube[s] in 700ml [1.4L]boiled water
4
Once the spring onion has softened, add the arborio rice and chopped garlic and cook for 1 min, stirring to coat the grains in oil
5
Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed
Continue to add the stock a little at a time, stirring continuously for 25-30 min or until the stock has been absorbed and the rice is cooked
Re-boil a kettle
6
Meanwhile, cut the smoked basa fillets into bite-size pieces
Once the rice is almost cooked, add the garden peas and smoked basa to the rice and cook for 5-6 min or until the fish is cooked through and the peas are tender - this is your smoky fish risotto
Meanwhile, chop the chives finely
7
Bring a pot of saltedboiled water to the boil over a high heat
Crack the eggs gently into the water and leave them for 3 min
Once done, gently transfer the poached eggs with a slotted spoon to kitchen paper or a clean tea-towel and season them with salt and pepper
8
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