Baked smoked haddock risotto

Name: Baked smoked haddock risotto
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 large onion, sliced; 3 garlic cloves, finely chopped; 280 g arborio risotto rice; 200 ml dry white wine; 1 L fresh vegetable stock; 300 g thick cut cavolo nero(Available in selected stores), thick stems discarded; 240 g smoked haddock fillets; 1 essential lemon, zested and cut into wedges; 100 g parmigiano reggiano, finely grated

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.

3 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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1 tsp olive oil
1 large onion, sliced
3 garlic cloves, finely chopped
280g arborio risotto rice
200ml dry white wine
1 L fresh vegetable stock
300g thick cut cavolo nero(Available in selected stores), thick stems discarded
240g smoked haddock fillets
1 essential lemon, zested and cut into wedges
100g parmigiano reggiano, finely grated

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.
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.

Typical values per serving when made using specific products in recipe