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Knorr Gluten Free Fish Stock Pot4x28g
4x28gItem price
£2.00Price per unit
£1.79/100gThis twist on the classic dish features Italian-grown risotto rice and handy frozen fish portions.
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.
Pour the stock into a saucepan set over a very low heat. Melt the butter in a separate large saucepan or sauté pan and gently cook the onion for 8-10 minutes until softened but not coloured. Stir in the rice with a pinch of salt and cook for 1 minute.
Pour in the wine then simmer for 2 minutes until fully absorbed. Add the hot stock, a ladleful at a time, stirring with each addition and cooking over a medium heat until the rice is almost tender and most of the stock is absorbed (15-20 minutes). Meanwhile, make a drizzle by stirring together the chopped parsley, salad onions, capers, lemon zest and juice and olive oil; season.
Gently fold the cod into the rice and cook for another 5 minutes, until the fish and rice are cooked through and opaque and all the stock has been absorbed (for a softer texture, just add a little more stock). Add the prawns for the final 3-4 minutes of cooking, ensuring they are cooked through, opaque and fully pink. Season, then stir through the herby drizzle.
Typical values per serving when made using specific products in recipe
Energy | 2,339kJ/ 556kcals |
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Fat | 15g |
Saturated Fat | 5.2g |
Carbohydrates | 66g |
Sugars | 6.6g |
Fibre | 4.1g |
Protein | 32g |
Salt | 0.9g |
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