G - Smoked Fish & Pea Risotto, Poached Egg

Name: G - Smoked Fish & Pea Risotto, Poached Egg
Cuisine: European
Ingredients: 1 spring onion; 5g chives; 160g arborio rice; 160g peas; 200 g smoked basa fillets; 1 garlic clove; pepper; salt; vegetable oil; 1 vegetable stock cube; 2 eggs

14 steps

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'!

Updated at: Thu, 17 Aug 2023 13:55:15 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories633.2 kcal (32%)

Total Fat18.2 g (26%)

Carbs77.8 g (30%)

Sugars5.5 g (6%)

Protein36.7 g (73%)

Sodium1738.1 mg (87%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1spring onion

5gchives

160garborio rice

160gpeas

200gsmoked basa fillets

1vegetable stock cube

2eggs

Instructions

Step 1

Boil a kettle

Step 2

Trim, then chop each spring onion into three pieces

Step 3

Heat a large, wide-based pan (preferably non- stick) with a drizzle of vegetable oil over a medium heat

Step 4

Once hot, add the chopped spring onion and cook for 2-3 min or until it's softened slightly

Step 5

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

Step 6

Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed

Step 7

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

Step 8

Meanwhile, cut the smoked basa fillets into bite-size pieces

Step 9

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.

Step 10

Meanwhile, chop the chives finely

Step 11

Bring a pot of salted boiled water to the boil over a high heat

Step 12

Crack the eggs gently into the water and leave them for 3 min

Step 13

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

Step 14

Garnish with the chopped chives