Risotto Kedgeree Style

• 2 tablespoons olive oil
• 1/2 onion sliced thinly
• 3/4 cup risotto rice
• dry white wine A splash of
• cardamom seeds A couple of
• 1 pinch saffron powder
• 1 packet Knorr Chicken Simply Stock with 50 ml water added
• 2 spring onions chopped
• 7 ounces smoked haddock or salmon
• 1 3/8 tablespoons unsalted butter
• 2 3/8 tablespoons Parmesan cheese grated
• 1 hard-boiled egg chopped
• fresh coriander Some, to garnish

1. Heat the oil in a heavy based saucepan, lightly sweat the onion, but don't let it colour.
2. Add the rice and a splash of white wine with the cardamom and saffron or curry powder.
3. Add the hot stock to the pan, a little at a time. If you prefer, you could make it with a Knorr Fish or Chicken Stock Cube.
4. Keep stirring the risotto and after 16 minutes of cooking, add the onions, fish, butter and parmesan. Cook for a further 5-7 minutes until the fish and rice are cooked through.
5. Finish the risotto with the boiled egg crumbled over the top and some crisp coriander to give it a freshness which works well with the curry flavours.

olive oil, onion, risotto rice, white wine, cardamom seeds, saffron powder, chicken, onions, haddock, unsalted butter, parmesan cheese, egg, fresh coriander

Taken from www.yummly.com/recipe/Risotto-Kedgeree-Style-378774 (may not work)