zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Baked smoked haddock risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      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
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Baked smoked haddock risotto

    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. 

    • Preparation time: 10 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 10 minutes

    Serves: 4

    Ingredients

    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)

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary