Smoked fish and pea risotto
This risotto can feed a family of four for just $14 making it a cost effective and tasty option for a winter meal. It takes just 15 minutes to prepare and 30 minutes to cook.
- Heat butter in large frying pan. Add finely chopped onion and stir often until onion is soft. Add Arborio rice and cook for 1 minute until rice looks opaque and the spice smells fragrant.
- Add first cup of hot stock and stir until stock is absorbed. Continue adding stock one cup at a time, stirring until all stock is absorbed.
- Add peas with last cup of stock. Stir smoked fish (skin and bones removed) and sour cream through risotto. Top with chopped hard-boiled eggs and fresh dill.