Kipper risotto

Ingredients

340g/12oz kipper fillets, fresh or defrosted, skinned and cut into 2½cm/1in slices
1 tbsp sunflower oil
2 cloves garlic, peeled and crushed
1 large onion, peeled and chopped
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
225g/8oz long grain rice
2 tbsp tomato purée
300ml/½ pint hot fish or vegetable stock
1 tbsp chives, chopped, to garnish
Salt and freshly ground black pepper

Method

1. Heat the oil in a large frying pan.
2. Add garlic and onion and cook gently for a few minutes.
3. Add the peppers and rice and continue cooking for a further 2-3 minutes, stirring all the time. Season well.
4. Stir in the tomato purée and hot stock, bring to the boil and simmer gently until the rice is almost cooked and most of the liquid absorbed.
5. Add the kippers and cook for about 4 minutes or until the rice is completely cooked and all the liquid is absorbed.
6. Garnish with chives and serve.