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Baked smoked haddock risotto
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Constant stirring isn’t required for this delicious cheat’s risotto. It cooks in the oven, leaving you free to get on with other things.
1 tsp olive oil
1 large onion, sliced
3 garlic cloves, finely chopped
280g arborio risotto rice
200ml dry white wine
1 litre fresh vegetable stock
300g thick cut cavolo nero * , thick stems discarded
240g pack smoked haddock fillets
1 essential lemon, zested and cut into wedges
100g parmigiano reggiano, finely grated
*(Available in selected stores)
1. Preheat the oven to 180˚C, gas mark 4. Put the oil in a flameproof casserole dish (or ovenproof pan) over a medium-high heat. Fry the onion and garlic with a pinch of salt for 3-4 minutes, stirring occasionally, until the onion is starting to soften. Add the rice and cook, stirring, for 2-3 minutes. Pour in the white wine and simmer for 2 minutes until mostly evaporated, then add the stock. Bring to a simmer, cover, then transfer to the oven for 35 minutes.
2. Stir in the cavolo nero, then nestle the fish on top. Cover and return to the oven for about 15 minutes, until the haddock is cooked through and opaque. Roughly break up the fish with a fork, then stir it through the rice. Season, then stir in the lemon zest and most of the cheese. Serve with the remaining cheese scattered over and lemon wedges for squeezing.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.