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  • Recipes
  • Mushy Pea Risotto with Fish Finger Rubble
Mushy Pea Risotto with Fish Finger Rubble

By OcadoLife
Who better to bring us a fish supper with a difference than George Egg – inventive cook and author of The Snack Hacker. “I love inspiring people to be bold, trust their instincts and feel the joy of finding flavours…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 10 fish fingers
  • 1 onion, chopped
  • 1 garlic clove, crushed or grated
  • 1 tbsp mild curry powder
  • 1 tbsp olive oil, plus a drizzle
  • 250g risotto rice
  • 100ml white wine
  • 1 chicken stock cube, made up into 600ml stock
  • 1 (300g) tin mushy peas
  • 150g frozen peas
  • 40g salted butter
  • 60g parmesan, grated
  • 1 small handful flat-leaf parsley, chopped
  • 1 lemon, zest finely grated, plus a squeeze of juice

Method

4 steps

  1. Step 1

    Cook the fish fingers as per pack instructions; chop to rubble.

  2. Step 2

    Meanwhile, fry the onion, garlic and curry powder in the olive oil over low heat. Stir in the rice and wine; let it evaporate.

  3. Step 3

    Mix the stock with the tin of mushy peas; add to the rice a ladleful at a time, stirring constantly and letting each ladle get absorbed before adding the next, until the rice is just cooked (about 20 mins).

  4. Step 4

    Stir in the frozen peas, along with the butter and parmesan; leave to stand for 5 mins to thaw the peas. Serve topped with the fish finger rubble, parsley and lemon zest, plus a squeeze of juice and drizzle of olive oil.