recipes
Garlic & Parmesan Fish on Lemon Risotto
Tender Flame Grilled fish served on a Lemon Risotto.
serves 4
10 min prep
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ingredients
| 400g packet frozen I&J Flame Grills - Garlic & Parmesan 2 teaspoons olive oil 1 small onion, peeled and grated 1 cup Arborio rice 3 cups boiling chicken stock ½ cup frozen Birds Eye Garden Peas Juice and rind of 1 lemon 1 tablespoon chopped fresh parsley |
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instructions
step 1
Cook frozen I&J Flame Grills following packet directions.
step 2
Heat oil in a large saucepan, add grated onion and cook for 2-3 minutes until soft. Stir in Arborio rice and cook, stirring for 1-2 minutes or until rice changes colour.
step 3
Gradually pour in boiling chicken stock, one cup at a time, stirring continually. Cover and simmer for 10 minutes, stirring occasionally. Stir in frozen Birds Eye Garden Peas, lemon juice, rind and parsley and continue to simmer for a further 10 minutes or until tender. Serve cooked fish with Lemon Risotto.
recipe tip
Grating onion promotes a smoother Risotto.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1330kJ (318Cal) | 348kJ (83Cal) |
| Protein | 20.8g | 5.4g |
| Fat - Total | 4.8g | 1.3g |
| - Saturated | 0.6g | 0.2g |
| Carbohydrate | 46.0g | 12.0g |
| - Sugars | 4.3g | 1.1g |
| Dietary Fibre | 2.1g | 0.5g |
| Sodium | 1210mg | 317mg |
| Potassium | 93mg | 24mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Garlic & Parmesan Fish on Lemon Risotto
Garlic & Parmesan Fish on Lemon Risotto
Tender Flame Grilled fish served on a Lemon Risotto.
ingredients
400g packet frozen I&J Flame Grills - Garlic & Parmesan
2 teaspoons olive oil
1 small onion, peeled and grated
1 cup Arborio rice
3 cups boiling chicken stock
½ cup frozen Birds Eye Garden Peas
Juice and rind of 1 lemon
1 tablespoon chopped fresh parsley
instructions
step 1
Cook frozen I&J Flame Grills following packet directions.
step 2
Heat oil in a large saucepan, add grated onion and cook for 2-3 minutes until soft. Stir in Arborio rice and cook, stirring for 1-2 minutes or until rice changes colour.
step 3
Gradually pour in boiling chicken stock, one cup at a time, stirring continually. Cover and simmer for 10 minutes, stirring occasionally. Stir in frozen Birds Eye Garden Peas, lemon juice, rind and parsley and continue to simmer for a further 10 minutes or until tender. Serve cooked fish with Lemon Risotto.
serves 4 10 min prep recipe tip
Grating onion promotes a smoother Risotto.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au