Preparation Time:
10
minutes
Cooking time:
20
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
2
This recipe has been visited
6650
times
A light winning combination of smoked haddock, zingy scallions, perfectly poached egg and creamy risotto.
Posted by:
Dolly
on
31 May 2008
Cooking Steps:
1. Heat oil/ butter and cook gently four of the chopped onions, 5 mins
2. Add rice, stir and cook for 3 mins
3. Add vermouth, stir while it bubbles off
4. Ladle in stock, stir constantly, add more stock as it absorbs into rice
5. Add haddock and last ladle of stock, cook though for about 5 mins
6. Poach an egg
7. Turn off heat to risotto (ensuring all stock is absorbed and rice is cooked), chuck on parmesan, and dot with butter and lots fresh ground black pepper. Cover with lid for a minute or two. Then stir it well.
8. Plate up, bung egg on top, throw remaining spring onion on and also chuck parsley all over it.