A risotto isn't exactly a quick and easy dinner; it requires attention and a little bit of love. That said, don't write it off as a mid-week meal. This recipe is straightforward and really packs a punch flavour-wise. I started off with this recipe but adapted, tweaked and altered to make this. This will serve two hungry people.
You will need
1 finely diced onion
1 teaspoon medium curry powder
150g risotto rice
700ml vegetable stock
1 handful frozen peas
2 smoked haddock fillets
1 handful cooked and peeled king prawns
1 handful chopped parsley
1 tablespoon mascarpone/quark
2 eggs, poached
Start by cooking the haddock according to packet instructions; I buy and cook from frozen in the oven in a little foil packet for about 20 minutes.
Fry the onion on a medium heat, once softened add the curry powder and combine. Add the rice and ensure it is well combined and coated in the onions and curry powder. Add the stock a glug at a time; slow and steady really wins the race here! Don't throw the liquid all in at once - take it easy, bit by bit. Taste every so often to check when it's cooked. You may not need to use all the stock, or may need a little more.
When you add the last glug of stock, throw in the frozen peas and leave to cook until the last of the liquid is absorbed. Now add the quark or mascarpone, prawns, parsley and flake in the haddock (and any fishy cooking juices).
Serve with a squeeze of lemon, a sprinkle more parsley and top with a runny poached egg. Delicious.
Slimming World - syn values
Use fat free quark instead of mascarpone and this dish is syn free!