Smoked Fish Risotto

Serves 4

Ingredients

• 50g butter
• 1 onion, diced
• 1 ½ cups Arborio/risotto rice
• 4 cups fish stock
• 150ml white wine
• 1 cup frozen peas
• 200g smoked fish – I used smoked kingfish in this recipe
• 150g raw prawns, peeled and deveined
• 1 cup silver beet or spinach shredded.

Method

1. Melt the butter in a large frying pan, then sauté the onions.
2. Add the rice and cook, stirring to coat with the butter and onions for three minutes
3. Gradually add the fish stock half a cup at a time, stirring constantly until all the liquid is absorbed before adding more. Stir constantly to prevent the rice sticking. Reserve 1 cup of fish stock.
4. Gradually add the wine and stir until all the liquid is almost absorbed. Test your rice; if it is too tender, add more of the fish stock. Or, if you are happy with the texture, discard the remaining stock. You don’t want the rice to be too gluggy. Season to taste with salt and pepper.
5. Add the frozen peas and cook for 2 minutes.
6. Add the prawns and cook for 3-4 minutes until they start to change color.
7. Add the smoked fish and silver beet/spinach, and cook until the silver beet/ spinach has wilted and the fish is heated through.
8. Serve the risotto with a slice of fresh lime and crusty bread. ENJOY!