22 Street Lane Nursery - January 2018 Newsletter

Recipe of the Month January Newsletter

Homemade locally sourced fresh fish risotto with seasonal vegetables;

• 1 onion, finely chopped • 1 Fennel bulb • 1 tbsp olive oil • 300g risotto rice • 500ml fish stock or vegetable stock • 300g mixed fresh fish (Salmon, haddock, cod) • 100g frozen peas • 3 tbsp grated parmesan • 1 lemon • handful parsley • leaves, roughly chopped

Method;

1. Tip the onion and chopped fennel into a pan with the olive oil and fry for a couple of minutes.

2. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to boil on High for 10-15 mins more or until the rice is just on the verge of being cooked.

3. Add the fish and peas, cover and continue to cook rice and fish is cooked.

4. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest.