Smoked Haddock Risotto Recipe

Name: Smoked Haddock Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 smoked haddock fillet (preferably peat smoked); 1 bay leaf; 400 milliliters cold water; 1 small onion (finely chopped); 1 small leek (white only finely chopped); 150 grams risotto rice (preferably nano vialone); 100 milliliters dry white wine; butter for frying; Splash olive oil for frying; salt; pepper

Servings: persons

1 smoked haddock fillet (preferably peat smoked)
1 bay leaf
400 milliliters cold water
1 small onion (finely chopped)
1 small leek (white only finely chopped)
150 grams risotto rice (preferably nano vialone)
100 milliliters dry white wine
butter for frying
Splash olive oil for frying
salt
pepper

1
Make the stock by gently poaching the fish in 400ml cold water with the bay leaf. After 4 minutes the haddock should be cooked. Remove from the stock and reserve both
2
In a heavy based saute pan sweat the onion and leek in the oil and butter until soft, they should not be brown
3
Add the rice and stir to cover with the oil, cook over a low heat for 3-5 minutes, stirring often and being careful not to burn
4
Turn the heat to medium and add the wine, stirring rapidly until it all evaporates
5
Add the stock ladle by ladle, stirring until each is evaporated before adding the next
6
Continue adding the stock one ladle at a time until the rice is al dente, approximately 15 minutes but will depend on the rice
7
Stir through the haddock to break up but you want to keep reasonable size chunks, not totally flaked
8
Remove from the heat and at this point correct for seasoning with salt and a good grinding of black pepper

141

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 smoked haddock fillet (preferably peat smoked), 1 bay leaf, 400 milliliters cold water, 1 small onion (finely chopped), and more.

Yes, Smoked Haddock Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Haddock Risotto

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