Chef's tips
Crush Discovery Tortilla Chips and use instead of breadcrumbs as a topping for vegetable or pasta bakes.
Cajun Fish Risotto
10
20
4
1/5
Our Cajun Season & Sauce gives this classic dish the warm peppery and complex flavours of Cajun cooking through the Seasoning cap, which combined with the creamy sauce makes it utterly irresistible.
- 25g unsalted butter
- 1 large onion, finely chopped
- 100g button mushrooms, sliced
- 250g Arborio risotto rice
- 1 jar Discovery Cajun Season & Sauce
- 500ml chicken or vegetable stock
- 100ml white wine
- 200g white fish fillet, cubed
- 200g salmon fillet, cubed
- 50ml double cream
To serve:
- chopped flat-leaf parsley
- fresh Parmesan shavings
- rocket leaves
- Melt butter in a large saucepan.
- Add onion and cook gently for 5 minutes until softened.
- Add mushrooms, rice and Seasoning from cap.
- Stir well over low heat for 1 minute.
- Add Cajun Sauce, stock and white wine.
- Bring to the boil and gently simmer for 20 minutes, stirring occasionally.
- Add fish and cream, stir, cover and cook very gently for 5 minutes.
- Season to taste and stir in parsley.
- Serve sprinkled with fresh Parmesan shavings and rocket leaves.
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