Photo: Pille R. Priske
Kedgeree risotto
19 ingredients
Serves 4
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The brunch classic- Italianised!
Estimated Nutrition (whole recipe, rough)
648
Calories
48g
Protein
15g
Fat
78g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the basic risotto:
- 100g each risotto rice (I use organic wholegrain risotto rice. It takes longer to cook but needs less attention than other risotto rice)
- 1 large spanish onion
- sunflower oil (enough to coat soften the onion and coat the rice)
- 2 tbsp of madras curry powder
- 1 tbsp tumeric
- 1 tsp caraway seeds
- 1tsp whole aniseed
- 1.5 L stock (I use marigold boullion powder)
- splash white wine vinegar
- 100g fine green beans (ends removed, halved)
- 150g mushrooms finely diced
- 1/2 packet fresh parsley chopped
- 1/2 packet fresh coriander chopped
- 1 hardboiled free range egg for each person
- Also
- 500g undyed smoked haddock
- 2 bays leaves
- enough milk to cover
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes