Creamy haddock and peas risotto
Creamy haddock and peas risotto with spinach, tomato and parmesan salad
Ingredients:
4kg haddock,cut in strips
(please use 50g haricot beans for children who can’t have fish)
3kg easy cook rice
1 litre plant cream
1kg peas
4 white onions
200g spinach washed and shredded
300g cherry tomatoes,quartered
1.2kg Brakes vegetarian parmesan
Directions:
Saute onions with garlic, then add rice. Add dried parsley and top up with zero salt stock. When nearly cooked add plant cream and reduce. Meanwhile, bake haddock in a little olive oil and lemon juice until cooked and gently stir through the rice.
Create a salad with spinach, parmesan and cherry tomatoes. Serve separately.