Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
52
High
Nutrition per serving
Calories665.5 kcal (33%)
Total Fat17.6 g (25%)
Carbs88.1 g (34%)
Sugars7 g (8%)
Protein29.6 g (59%)
Sodium1238.7 mg (62%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat the oil in a large saucepan, add the shallots and garlic and gently fry for 5 minutes, until the onion is softened. Add the rice and cook for 1-2 minutes, stirring until the rice is completely coated in the oil.
Step 2
Add the bay leaves and wine. Simmer gently until all the wine has been absorbed.
Step 3
Add a ladleful of the hot chicken stock, slowly stirring as you pour. Simmer gently, stirring continuously, until all the stock has been absorbed. Continue to add the stock, a ladleful at a time. Add the peas with the last ladleful of stock and cook, stirring continuously, until the rice is just cooked (you may need to add a little less or little more stock). Remove the bay leaves.
Step 4
While the risotto is cooking, warm the kipper fillets according to the pack instructions. Flake the fish and serve on top of the risotto.
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