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Smoked Fish & Pea Risotto, Poached Egg

Smoked Fish & Pea Risotto, Poached Egg

Rating
4.5rating out of 5

(387 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

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

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Arborio-rice
1 160g arborio rice
Egg
2 British free range eggs †
garlic-clove
1 garlic clove
Spring-onion
6 spring onions
fresh-chives
5g fresh chives
Smoked-pangasius-(1)
2 smoked basa fillets †
vegetable stock cube (new5/18)
1 1 Knorr vegetable stock cube †
160g blanched peas
1 160g blanched peas
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 160g arborio rice
  • 2 British free-range eggs<span class="strong">†</span>
  • 1 garlic clove
  • 1 spring onion
  • 5g chives
  • 2 x 100g smoked basa fillets<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 160g blanched peas
Typical Values per 100g per serving
Energy 753 kJ
177 kcal
2136 kJ
501 kcal
Fat
of which saturates
2.2 g
0.9 g
6.2 g
2.5 g
Carbohydrate
of which sugars
30 g
3.2 g
85 g
8.9 g
Fibre 3.1 g 8.8 g
Protein 11.2 g 31.8 g
Salt 1.4 g 3.96 g
*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)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
160g blanched peas
Peas
Allergens
  • Allergens highlighted by † (egg, fish, celery)

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 Smoked Fish & Pea Risotto, Poached Egg

Boil a kettle

Trim, then chop each spring onion into three pieces

Peel and finely chop (or grate) the garlic

2 Smoked Fish & Pea Risotto, Poached Egg

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 Smoked Fish & Pea Risotto, Poached Egg

Meanwhile, dissolve the vegetable stock cube[s] in 700ml [1.4L] boiled water

4 Smoked Fish & Pea Risotto, Poached Egg

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 Smoked Fish & Pea Risotto, Poached Egg

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 Smoked Fish & Pea Risotto, Poached Egg

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 Smoked Fish & Pea Risotto, Poached Egg

Bring a pot of salted boiled 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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Serve the poached egg over the smoky fish & pea risotto

Garnish with the chopped chives

Enjoy!

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