{"id":2993,"date":"2008-05-06T20:49:10","date_gmt":"2008-05-06T20:49:10","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=2993"},"modified":"2019-05-30T18:10:27","modified_gmt":"2019-05-30T18:10:27","slug":"risotto-with-cod-smoked-haddock-bacon-peas","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2008\/05\/06\/risotto-with-cod-smoked-haddock-bacon-peas\/","title":{"rendered":"[recipe] Risotto with cod, smoked haddock, bacon & peas"},"content":{"rendered":"

I made risotto for the first time today. It was dead simple but oh-so-tasty!<\/p>\n

\"\"<\/a><\/p>\n

Ingredients<\/strong>
\n240g risotto rice
\n750 ml chicken stock
\n250g smoked lardons
\n300g cod
\n200g undyed smoked haddock
\n1 chopped onion
\nlarge handful of frozen peas, thawed
\nolive oil
\nparmesan
\npepper<\/p>\n

Method<\/strong>
\n1. Bring the stock to a boil and lower to a simmer. Poach the fish in the stock for 5 minutes. Remove the fish from the stock and set aside.
\n2. Brown the lardons in olive oil. When well coloured, add the onion and sautee until translucent.
\n3. Add the rice and mix well until all the grains are covered in bacon fat. Start adding the stock one ladle at a time until the stock is mostly absorbed. Stir often and simmer until all the stock has been used and the rice is cooked but the core still has a bit of bite (about 18 minutes).
\n4. Add the fish, peas and parmesan. Mix well, cover ant let sit for 3 minutes.
\n5. Serve with fresh black pepper and steamed asparagus. <\/p>\n","protected":false},"excerpt":{"rendered":"

I made risotto for the first time today. It was dead simple but oh-so-tasty! Ingredients 240g risotto rice 750 ml chicken stock 250g smoked lardons 300g cod 200g undyed smoked haddock 1 chopped onion large handful of frozen peas, thawed olive oil parmesan pepper Method 1. Bring the stock to a boil and lower to…<\/p>\n

Read More “[recipe] Risotto with cod, smoked haddock, bacon & peas”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[92,177,22],"class_list":["post-2993","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bacon","tag-fish","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-Mh","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/2993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=2993"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/2993\/revisions"}],"predecessor-version":[{"id":43297,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/2993\/revisions\/43297"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=2993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=2993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=2993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}