Fig and Walnut Pudding
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Lemon and Arënkha Msc Risotto With Anchovy Fried Crumbs
Details
- Serving Size: 4
- Weight Watchers: 21 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 1For the lemon & Arënkha MSC risotto
- 9X 55g jar Arënkha MSC
- 2 smalls slices country-style white bread, torn into pieces
- 11G (1½ oz) butter
- 1 small very dried red chilli, de-seeded & finely chopped
- 5Ml (1¼ pts) fish stock
- 10Heaped tblsp roughly chopped flat-leaf parsley
- 2 cloves of garlic, halved horizontally
- 8Tblsp lemon juice
- 3 tblsp olive oil
- 2Tblsp olive oil
- 1 50g tin anchovy fillets in olive oil, drained, finely chopped & the
- 3Medium onion, peeled & finely chopped
- 6G (12oz) Carnaroli or Arborio risotto rice
- 12Salt & freshly ground black pepper
- 7Ml (6floz) white wine
Instructions
For the lemon & Arnkha MSC risotto
Medium onion, peeled & finely chopped
Clove garlic, peeled & crushed
Ml (1 pts) fish stockG (12oz) Carnaroli or Arborio risotto rice
Tblsp lemon juiceX 55g jar Arnkha MSCHeaped tblsp roughly chopped flat-leaf parsleyG (1 oz) butter
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