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This was Jon’s Ebay-esque feedback on yesterday’s dinner. My friend Aoife dropped over to visit and stayed for something to eat which turned into a successful experiment in making fish risotto. I had already gotten out for Jon and myself 2 smoked salmon fillets (sooo tasty) from Sainsbury’s and knowing that we were going to need to feed 3 rather than 2 I got out a packets of “Fish Pie Mix” (also from Sainsbury’s - I think you will spot where we shop).

At that point I still had no idea what I was going to make, and about 5 minutes before my friend arrived I decided risotto - even thought it was a sweltering day. Jon was duly dispatched to… well you’ve guessed it Sainsbury’s to get some Rocket Salad, yellow peppers (my new favourite risotto ingredient) and Stuff For Drinks. The drinks consisted of a bottle of white wine (for us and the risotto)  and some beer and the components of Gin and Tonics, including some limes. The limes turned out to be a key part of the risotto adding a lovely twist to it.

Jon then got to relax with Amelia while Aoife and I cooked. Well, poor Aoife ended up doing the grunt work of stirring the risotto… and it turned out quite well; Jon remarking, before he finished, that we’d have that again ;-) We then rounded it off, aptly enough, with some Ben and Jerry’s PhishFood which Aoife had brought with her.

 And there was some risotto left over for my lunch today!

•  1 lime
• 225g Arborio risotto rice
• 1 medium onion
• white wine
• 1 yellow pepper
• 1 vegetable stock cube
• 2 chicken stock cubes
• 1 fish stock cube
• diced fish - we used 1 packet of 2 smoked salmon fillets and 1 packet of Fish Pie Mix (haddock, salmon)
• Garlic Olive oil
• Extra Virgin Olive oil
• Rocket Salad

The make up about 1 litre of stock with the stock cubes. 

1. Chop the yellow pepper finely
2. Dice and rinse the fish
3. Chop the onions finely and cook in some Garlic/Extra Virgin Olive oil until soft.
4. Add the rice and coat stirring to coast thoroughly in oil
5. Add about a glass of white wine to the rice and onions and allow to simmer (now is a good time to add a glass of white wine to the cook as well )
6. Add some stock to the rice and allow it to begin to absorb before adding the peppers and fish
7. Continue stirring and adding stock until the rice is no longer al dente in the middle - Add some lime juice from time to time. (about half a lime’s worth in total)
8. If you can manage it and it doesn’t get stuck to your grater, make some lime zest.
9. Serve with some Rocket Salad and lime zest and a glass of any remaining white wine!