Kedgeree-style risotto

ingredients

• • 30 gram butter
  • 1 small onion, finely diced
  • 1 clove garlic
  • 1 small teaspoon each of ground ginger, curry powder, cumin seeds
  • 1 1/2 cup arborio rice
  • 3 cup fish stock, hot
  • 1 cup flaked smoked fish
  • 1/3 cup cream
  • 4 hard-boiled eggs
  • 2 teaspoon dukkha
  • sea salt
  • cracked pepper
  • fresh parsley, chopped

method

• • 1

    Melt butter in a heavy-based medium saucepan and sauté onion, garlic, ginger, curry powder and cumin for 2-3 minutes until softened and fragrant. Add rice and cook 2-3 minutes until well coated and slightly toasted. Gradually add stock ½ cup at a time, stirring well until the grains are just tender. Add fish and cream. Gently mix and heat through. Season to taste.

  • 2

    Separate the egg yolk from the white and finely dice both. Serve the smoked fish rice in bowls with a little egg and a spoon of dukkha and fresh chopped parsley.

notes

• Dukkha is an Egyptian mix of coarsely ground spices, nuts and sesame seeds. It adds a boost of flavour and a hint of crunchy texture. - Per serve: Energy: 522kcal, 2186kj Protein: 12.7g Fat: 21g Saturated fat: 11.8g Cholesterol: 242mg Carbohydrate: 68g Fibre: 3.8g Sodium: 669mg