Risotto with Fish and Green Peas


Risotto rice 11/2 cup (350 gram)

Olive oil 3 tablespoons

White wine 100 ml

Shallots 1 nos

Vegetable bullion 1 litre

Cheese 50 gram

Salt to taste

Pepper to taste

Frozen green peas 200 gram

Spring onions a handful

Fish 4 pieces.


Chop the shallots.

Saute the rice adding a little bit of oil.

Add wine to it.

Add bullion and cook till the rice becomes tender.

Add cottage cheese, salt and pepper.

Heat 1 tablespoon oil in a frying pan, fry the fish turning it on both sides, add green peas and saute for two three minutes.

Serve risotto in plates garnishing with fried fish, green peas and chopped spring onions,

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