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Ingredientes
- 325 gm Natural cured smoked kippers, skinned, boned and flaked (12oz)
- 2 pt Chicken stock, (40fl ounce)
- 1 x Bay leaf
- 2 Tbsp. Parsley, minced
- 2 x Cloves garlic, crushed
- 65 gm Unsalted butter, (2 1/2oz)
- 2 x Shallots, finely diced
- 275 gm Arborio risotto rice, (10z)
- 100 ml Dry white wine, (4fl ounce) Salt and pepper
- 1 bn Approx 6 spring onions, finely sliced
- 2 tsp Lime juice
Direcciones
- Place half the butter in a heavy base pan and heat. Add in the diced shallot and cook gently till soft and translucent/soft. Add in the rice, and mix well to coat in the butter.
- Next add in the bay leaf and spring onions and stir gently, add in the kipper and re-stir. Pour in the the wine, stir and cook gently, add in the lime.
- Add in hot stock, a litte at a time stirring constantly till the rice begins to dry out, then add in a little more stock, continue this process - add in the pepper and salt if necessary.
- Cook the risotto for around 20-30 min till al dente.
- Remove the risotto from heat and stir in the remaining half quantity of butter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1462g | |
| Calories 1138 | |
| Calories from Fat 532 | 47% |
| Total Fat 60.4g | 76% |
| Saturated Fat 36.87g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 397mg | 132% |
| Sodium 10581mg | 441% |
| Potassium 1729mg | 49% |
| Total Carbs 21.54g | 6% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.89g | 7% |
| Protein 112.05g | 179% |
