Kidney risotto

Kidney risotto


1 person made this

About this recipe: Doesn't sound too good but this is a nutritious student budget dish that I'm still tucking into 30 years later! Pig kidneys are not to everyone's taste (or smell) but I love 'em!

RobertAFirth Sussex, England, UK

Serves: 2 

  • 2 pig kidneys
  • splash of vegetable oil
  • 1 (400g) tin chopped tomatoes
  • 1 dash Worcester sauce
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • salt and black pepper, to taste
  • 110g long-grain rice

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. De-core and chop the kidneys (the messy bit!) and be generous - you don't want the chewy bits! I find butcher's kidneys has less water content than those from the supermarket.
  2. A heavy bottomed frying pan that is also large enough to accommodate the rice works best. Fry the kidney chunks in some oil until the water has evaporated, then add tomatoes, spices and seasoning.
  3. In the meantime, boil the rice - I prefer a 15 minute long-grain rice, and I under-cook the rice by a couple of minutes. Drain well and rinse with cold water.
  4. Add the rice to the kidneys - the sauce doesn't need to simmer for more than a few minutes. When the mix is somewhere between runny and dry, serve!


This is a dish I tend to cook for myself when the opportunity arises (not popular with the family) but two kidneys stretches to a two-person serving. Also quite nice cold next day with a dash of soy sauce if there's some left. And I sometimes add pulverised fennel seeds. If you get your timings right, can be knocked-up in 20 minutes.

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