Herb and Vegetable Risotto with Fish Fingers

Summary

Ingredients

• 50 g rice
• 1 handful vegetables (carrots, peas, corn, beans, frozen)
• 0.25 liter ¼ broth
• 1 tablespoon cream cheese
• 1 cube herb butter
• little salt
• 100 ml milk
• 1 tablespoon butter
• 2 fish fingers
• some oil

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Instructions

1. Boil the rice. Cook the vegetables in the broth until soft and drain (but collect the broth and set aside).
2. Heat the butter in a saucepan, add the vegetables again and toss in them, then top up with milk. Then add the tablespoon of cream cheese and the herb butter cubes and allow to melt, press with a pounder if you like.
3. Now add the drained rice again, stir and dilute a little with the broth as required. Fry the fish fingers in oil and press in, adding a little salt if necessary.