Kipper and Parsnip Risotto

This is a delectable dish cooked  with rice, kipper fillet, green beans and parsnips.  The addition of cumin and turmeric makes it even more luscious.

Kipper and Parsnip Risotto

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Serving Size: 2


  • 1 onion, diced
  • 1 tbsp oil
  • 150g long grain rice
  • 1 vegetable stock cube
  • 2 large parsnips,
  • 120g kipper fillets
  • 100g green beans
  • 1 tsp of cumin
  • 1/2tsp turmeric
  • 1tbsp of lemon juice
  • Parsley or coriander to serve


  1. Scrub and thinly slice your parsnips. . Heat the oil in a medium saucepan over medium-high heat. Fold in the parsnips and fry for 10 minutes until the edges turn golden.
  2. Reduce the heat to medium and add the diced onion. Cook together for another 5 minutes, until onion has softened.
  3. Then add the rice and fry for a minute. Gradually pour in the stock and stir well after each addition.
  4. Next, add the kipper fillets, cumin and turmeric and bring to a simmer over medium-low heat, stirring occasionally . Once all the liquid has almost been absorbed, fold in the green beans. Using a wooden spoon, break up the kipper fillet, while stirring. When the rice and beans become tender, remove the saucepan from the heat.
  5. Drizzle with little lemon juice and serve garnished with chopped fresh herbs.
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