Kipper risotto

Cooking : time less than 10 mins

Ingredients

340g/12oz kipper fillets, fresh or defrosted, skinned and cut into 2%26frac12;cm/1in slices
1 tbsp sunflower oil
2 cloves garlic, peeled and churryed
1 large onion, peeled and chopped
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
225g/8oz long grain rice
2 tbsp tomato pur%26eacute;e
300ml/%26frac12; pint hot fish or vefetchable stock
1 tbsp chives, chopped, to garnish
Salt and freshly ground black pepper

Method

1. Heat the oil in a large frying pan.
2. Add garlic and onion and cook gently for a few minutes.
3. Add the peppers and rice and continue cooking for a further 2-3 minutes, stirring all the time. Season well.
4. Stir in the tomato pur%26eacute;e and hot stock, bring to the boil and simmer gently until the rice is almost cooked and most of the liquid absorbed.
5. Add the kippers and cook for about 4 minutes or until the rice is completely cooked and all the liquid is absorbed.
6. Garnish with chives and serve.

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Orignal From: Kipper risotto