Fishy Risotto with Vegetables and Herbs
Ingredients
- 400g frozen fish (I used rainbow trout)
- 500ml milk
- 2 bay leaves
- 600g frozen veg
- 200g rice (arborio is good but I used basmati)
- 1 tbsp fish sauce
- 2 tbsp cream cheese
- 1 tbsp lemon juice
- 1 tbsp dried mixed herbs
- Black pepper
- Water
Preparation
Place frozen fish fillets in a wide pan with half the milk and bay leaves.
Bring to a simmer and allow the fish to defrost slowly.
Add the frozen veg so it starts to defrost.
Add in the rice and stir frequently allowing the milk to cook in.
Start adding the other ingredients whilst the rice cooks.
Add the milk a bit at a time until the rice is cooked to your liking. You may need to add some water too.
Serve!
Tips
Use soy milk and lactose free soft cheese to make it lactose free.
