zoom Smoky Haddock Risotto

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Smoky Haddock Risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Smoky Haddock Risotto

    • Total time: 30 minutes 30 minutes

    Serves: 1

    Ingredients

    400ml Cooks' Ingredients Chicken Stock
    1 tbsp olive oil
    2 shallots
    100g Arborio rice
    1/2 lemon
    100g skinned and cubed smoked haddock or cod fillet
    Grated Parmigiano Reggiano
    Wild rocket

    Method

    1. Bring 400ml Cooks’ Ingredients Chicken Stock to the boil, then simmer on a low heat until required. Heat 1 tbsp olive oil in a deep frying pan. Peel and chop 2 shallots and add to the pan. Cook gently for about 5 minutes.

    2. Pour in 100g Arborio rice and stir well to coat. Pour in the hot stock and bubble until the rice is just cooked, stirring often. This will take about 20 minutes.

    3. Stir through the zest and juice of ½ x lemon and 100g skinned and cubed smoked haddock or cod fillet and cook for a further 3–4 minutes. Serve with grated Parmigiano Reggiano and some punchy wild rocket.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary