Don’t be scared of risotto! It might need a bit of attention but if you can operate a wooden spoon, you can do it!! This easy recipe receives high praise in our house! The Boy even said that he liked it more than sausages- I need to say no more!! Though monkfish is expensive, the beauty of risotto is that it makes meat and fish go a long way. I only use one portion of monkfish to feed the whole family in this recipe so it really doesn’t work out that expensive per person, but you could add more if you are feeling flushed!!

Ingredients:

• Large glug of olive oil (approx 4 tbsp)
• 1 small white onion, diced
• 3 medium garlic cloves,
• 5 rashers of back bacon (or 8-10 of streaky), chopped into small pieces
• 1 portion monkfish, chopped into small pieces (ensure skin and sinew are removed)
• 1 tsp mixed herbs
• 1 large carrot, diced
• 1 mug of frozen peas
• 1 mug risotto rice (I use arborio)
• Good glug of white wine (optional)
• 1 1/2 pints of stock – boiling water with 1 veg and 1 fish stock cube (you can use chicken or any combination)
• Large knob of butter
• Grated cheese to top- cheddar or parmesan

Method:

• Place the bacon into a large saucepan on a low heat and gently cook through
• Add a little of the oil if necessary (depending on how much has come out of the bacon) and the onions and fry until translucent
• Add the garlic and keep stirring so it doesn’t burn
• You can leave it at this stage to finish off later, you will need to bring it back up to temperature before continuing

• Add the mixed herbs, the rest of the oil and the rice and stir continually for 2 minutes so that the rice is completely coated in the oil
• Add the wine (if using) or a ladle of stock and stir

• Add the carrot and stir through
• Continue to add the stock ladle by ladle waiting for it to be absorbed each time (keep the stock in a small sauce pan on a low heat)
• You do not need to stir continuously, but you do need to keep an eye on it so it doesn’t stick to the bottom of the pan
• After 20 minutes, add the frozen peas

• After a further 5 minutes the stock should have all been absorbed and the rice cooked through
• Have a kettle boiled just in case you need more liquid, it doesn’t need to be stock, just hot!
• Add the finely chopped monkfish and stir through (it only takes a minute to cook through)
• Add the butter and stir through until melted. At this point you could add finely grated parmesan but some of my lot don’t like it so I leave it on the table to add as desired.
• Serve.

Enjoy!!

Previous recipes: Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.

Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx