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Waitrose Extra Virgin Olive Oil1litre
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80p/100mlConstant stirring isn't required for this delicious cheat's risotto. It cooks in the oven, leaving you free to get on with other things.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180˚C, gas mark 4. Put the oil in a flameproof casserole dish (or ovenproof pan) over a medium-high heat. Fry the onion and garlic with a pinch of salt for 3-4 minutes, stirring occasionally, until the onion is starting to soften. Add the rice and cook, stirring, for 2-3 minutes. Pour in the white wine and simmer for 2 minutes until mostly evaporated, then add the stock. Bring to a simmer, cover, then transfer to the oven for 35 minutes.
Stir in the cavolo nero, then nestle the fish on top. Cover and return to the oven for about 15 minutes, until the haddock is cooked through and opaque. Roughly break up the fish with a fork, then stir it through the rice. Season, then stir in the lemon zest and most of the cheese. Serve with the remaining cheese scattered over and lemon wedges for squeezing.
Typical values per serving when made using specific products in recipe
Energy | 2,282kJ/ 542kcals |
---|---|
Fat | 11g |
Saturated Fat | 5.9g |
Carbohydrates | 68g |
Sugars | 12g |
Fibre | 6.4g |
Protein | 29g |
Salt | 1.4g |
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80p/100ml0kg added
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17p each est.Price per unit
£1.10/kg0 added
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70pPrice per unit
70p each0 added
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£1.90Price per unit
£3.80/kg0 added
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£11.99Price per unit
£11.99/75cl0 added
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£3.20Price per unit
£1.43/100g0 added
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£1.55Price per unit
£7.75/kg0 added
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£5.75Price per unit
£23.96/kg0 added
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35pPrice per unit
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