KIPPER & PARSNIP RISOTTO
So, I have a MASS of parsnips left over from cooking for The One Show last week (or the week before), and they’re starting to go a bit wrinkly in the way that vegetables do when you buy them in bulk for cheapness and end up despairing at what on earth to do with all of them… So, I picked up my copy of Sarah Raven’s Garden Cookbook, one of my bibles for inspiration for miscellaneous fridge remnants. Under ‘P’ for those pesky Parsnips was a smoked haddock and parsnip fish cake… Quick root around the fridge yielded half a packet of kippers (dated the 20th of December, quick sniff, seem fine)… But sorry Sarah – I didn’t really want fish cakes. I wanted to shove everything in a pot and not have to think too hard about it. So, risotto. This risotto. This heavenly, lightly spiced, smoky sweet risotto, inspired by a fish cake. Bliss.
1 tbsp oil
150g long grain rice
1 vegetable stock cube
2 large parsnips,
100g kipper fillets (or more if you have them),
100g green beans
1tsp of cumin
1/2tsp turmeric (not absolutely essential)
1tbsp of lemon juice
Parsley or coriander to serve
I wanted my parsnips almost roasted, so cut them into fine chips and threw them in the pan with the oil on a high heat to cook for 10 minutes.
When the edges of the parsnips are golden, reduce the heat to medium. Dice the onion and add to the pan and stir to soften for 5 minutes.
Add the rice and toast for half a minute, then pour over most of the stock. I’m feeling lazy, i’m not going with the pour-a-bit-stir-a-bit method tonight. All in. Slosh. Stir.
Add the kipper fillets, turmeric and cumin and stir in. Stir occasionally to disturb the rice and stop it from sticking.
When the rice is al dente and the liquid thick and soupy, add the green beans. Stir through to cook, and flake the kipper fillet with your wooden spoon.
Serve with a shake of lemon and a handful of parsley or coriander.
Jack. Twitter: @MsJackMonroe
Categories: Recipes & Food