Barra Risoni Bake

  • 3/4 cup risoni
  • 1/3 cup cream
  • 1 tsp lemon rind grated
  • 2 fish cutlets
  • 1 zucchini shaved
  • 1 bunch asparagus
  • 1/2 cup finely cut shallots
  • 1 cup chicken stock

Place risoni, chicken stock and cream in a pan and cook in a 190 degree oven with lid on. Cook for 20 minutes.

Fry flesh side of fish – leave to cool.

Add zucchini, asparagus and fish to pan. Cook for a further 10 minutes uncovered. rest for 5 minutes.

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