Smoked Haddock Risotto
This risotto is quite light with a wonderfully fresh flavour and is perfect for a summer evening meal. You could add a poached egg to the top also if you so wish.
DIFFICULTY: 3/5
Serves 4
- 4 Smoked Haddock Fillets
- 250g Arborio Rice
- 2 Shallots
- 2 Cloves of Garlic
- 200g Peas
- Small bunch of Flat Leaf Parsley
- 1tbsp Olive Oil
- 100ml White Wine
- Zest of 1 Lemon
- Juice of ½ Lemon
- 20g Parmesan Cheese
- 1tbsp Salted Butter
- 600ml Chicken or Vegetable Stock
- 1 Bay Leaf
- 2-3 Sprigs of Thyme
- 4 Peppercorns
- Pepper to season
5 minutes to prepare and around 25minutes cooking time on the hob.
- Peel and finely dice the shallots and garlic and finely chop the parsley.
- Place the haddock in a wide frying pan and add the bay leaf and peppercorns and pour over 300ml of stock. Bring to the boil and cook for 5minutes until the haddock is cooked. Set aside on a plate reserving the stock.
- Drain the stock from the haddock into a saucepan, this will remove the bay leaf, thyme and peppercorns, and then add the remaining 300ml stock and put on a low heat.
- Heat the olive oil in a pan and add the shallots and cook for around 5 minutes until softened, before adding the garlic and cooking for another 30 seconds. Add the arborio rice and continue to stir until it starts to become a little see-through then add the white wine and cook until dissolved.
- You then need to start adding the stock, which should be added a ladleful at a time until each ladle of stock is dissolved. Keep the stock hot on a low heat whilst cooking the risotto but don’t let it boil.
- About 5minutes before the risotto is done (taste a little of the rice and it should still be a little hard), add the peas, tear in the smoked haddock (leaving some bigger chunks) and add the parsley, lemon zest and black pepper.
- Continue to add stock until the rice is cooked but is al dente and has a slight bite to it.
- After the last ladle of stock is added, remove the pan from the heat and add the lemon juice, parmesan and butter and stir together.
- Serve with a little more grated parmesan over the top.
- Cooking Tip - if your stock is looking a little low, before it gets near the bottom (when hardly any flavour will be left), just add a little more hot water to it. Also if you don’t use all of your stock then this doesn’t matter - use your judgement on when the rice is cooked.
