Smoked River Cobbler Risotto recipe

  • Serves 2
  • 5 mins to prepare and 30 mins to cook
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
Smoked River Cobbler Risotto
Author
Customer recipe
Added 46 months ago

I was invited to an Orchard Campaign to try Tesco fish. I‘ve never eaten Smoked River Cobbler and wanted to try something new. This is a recipe I adapted from one I found online.

Put the fish,bay leaves and peppercorns in a pan and cover with milk. Poach for 10 minutes. Then switch off heat and leave fish in pan to flavour milk. Melt butter in another pan, add the chopped onion and fry a little until softened. Add enough rice for 2 and stir. Add the wine and simmer until it is evaporated. Add the stock a ladle at a time and stir well, once it is almost evaporated, add another ladle. Once the stock is gone, add the milk in the same way until the rice is cooked to your liking. Carefully break the fish into fairly large chunks. Once the rice is cooked, gently stir the fish into the rice pan and cook for a minute. Enjoy

You could add any veg to the risotto at the start with the onion or add spinach at the end with the fish.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 125ml white wine
  • 350ml Vegetable stock
  • 200g Arborio risotto rice
Convert

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.