Suitable for 4-5 people. Recipe comes with kit. *Recipe only a suggestion as all cooking appliances and timings may vary*. You need to add frozen peas, milk & paprika or saffron if preferred.
PREPARE: Boil 4 eggs, peel and set aside quartered. Dice onion. Chop smoked haddock into chunks. Grate Parmesan.
METHOD: Heat Olive oil in a large non-stick pan. Add diced onion, sautée for 5 mins on regular heat. Add risotto rice (we use full box for 5 of us). Slowly add fish stock (you may need to top up with milk depending on amount of rice you use). Keep stirring for around 10 mins. Add smoked haddock, black pepper, continue stirring & checking liquid levels. You want the rice to have a tiny bite in it. Add frozen peas, grated Parmesan, parsley and eggs. Fold all ingredients and serve with a squeeze of lemon and an extra drizzle of olive oil.