Mushy Pea Risotto with Fish Finger Rubble
By OcadoLife
Published on 10 December 2025
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 that work together against the odds. That’s the thinking behind putting fish fingers and mushy peas in a risotto – trust me, it works a treat!”
Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 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
Step 1
Cook the fish fingers as per pack instructions; chop to rubble.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.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).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.