Smoked Haddock Risotto

How to Make Smoked Haddock Risotto

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1. Heat the milk and stock in a wide pan, add the haddock and poach for 6 minutes. Lift out, flake the fish and discard the skin and bones. Keep the liquid hot.

   Mark done Start 6 min timer

2. Soften the onion in the butter in a separate pan for 6 minutes. Stir in the rice for 2 minutes.

   Mark done Start 6 min timer

3. Add the hot liquid a ladle at a time, stirring, for about 20 minutes until the rice is tender with a slight bite.

   Mark done Start 20 min timer

4. Stir in the peas for the last 3 minutes.

   Mark done

5. Fold in the fish, parmesan, parsley and pepper and rest for 2 minutes.

   Mark done Start 2 min timer

Small Things That Help

• Poach the fish in the milk.
• Add the liquid slowly.
• Stir the fish in gently.
• Taste before salting, as the haddock is salty.

Serving Suggestions

• Green salad
• Crusty bread
• Poached egg
• Dry white wine

Storing & Reheating Smoked Haddock Risotto

Best eaten straight away. Keeps in the fridge for 1 day.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.