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Smoked haddock risotto with pancetta
Fruit and vegetables
1
shallot
1 tsp
thyme
½ handful chopped
parsley
squeeze of
lemon
Tins, packets and jars
225g/8oz
arborio rice
Cooking ingredients
1
bay leaf
500ml/17fl oz fish stock or
vegetable stock
1 tsp
curry powder
(medium strength)
1 tbsp
olive oil
Dairy, eggs and chilled
500ml/17fl oz
milk
20g/¾oz
butter
serve with a poached
egg
on top (optional)
Meat, fish and poultry
3 thin strips of
pancetta
or streaky bacon
Other
65g/2½oz frozen petit pois
peas
285g/10oz un-dyed
smoked haddock
fillet
20g/¾oz marscarpone
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