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Smoky Haddock Risotto
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400ml Cooks' Ingredients Chicken Stock
1 tbsp olive oil
100g Arborio rice
100g skinned and cubed smoked haddock or cod fillet
Grated Parmigiano Reggiano
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.
Typical values per serving: