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Smoked Kingfish

Smoked kingfish, pea and lemon risotto

Serving size: Serves 4
Cooking time: Less than 60 minutes

5C fish or vegetable stock
2 tbsp olive oil
1 onion finely chopped
2 cloves garlic crushed
2C Arborio rice
½ C white wine
400g Coromandel Smoking Co Smoked Kingfish
1C cooked peas
Zest & juice 1 lemon
3 tbsp freshly chopped flat leaf parsley
Place stock in a saucepan, bring to the boil, then reduce heat and keep to a low simmer.

In a large saucepan, heat the olive oil and gently cook the onion for 2-3 minutes until softened. Add the garlic and cook for a further 2 minutes. Add the rice and stir for 1 minute until the grains are coated. Increase the heat to medium-high, add the wine and cook until liquid is almost absorbed, stirring constantly. Add stock ½ cup at a time, stirring after each addition until liquid is absorbed; this should take about 15 minutes. Once the last ½ cup of stock has been added, add the kingfish and cook for 1-2 minutes, until the kingfish has heated through.

Stir in the cooked peas, with the lemon juice, zest and chopped parsley. Season.

Serve immediately with a rocket salad.

Cook’s tip
The peas should be cooked for no more than 2 minutes in boiling water, which will allow them to have a slight bite and keep their vibrant green colour.

Adapted from Tastemagazine, March 2008