Smoked haddock and pea risotto
- Published: 29 Jan 19
- Updated: 18 Mar 24
The poaching liquid used to cook the smoked haddock is stirred through risotto rice for extra flavour and a really creamy texture. This risotto makes a tasty meal for two.
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Serves 2
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Hands-on time 35-40 min
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Ingredients
- 2 tbsp light olive oil
- 1 leek (about 150g), finely sliced
- 200g frozen sustainable smoked haddock, defrosted
- 100g frozen peas
- 300ml semi-skimmed milk
- About 750ml turkey or vegetable stock
- 180g risotto rice
- 50g grana padano, grated (or any other hard cheese you have in the fridge)
- Finely grated zest and juice ½ lemon
- Small handful fresh parsley, chopped
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Method
- Heat 1 tbsp light olive oil in a large, heavy-based pan and gently cook the
leek until softened – about 10 minutes. - Meanwhile, put the smoked haddock, peas and milk in a saucepan and gently heat until hot but not boiling. Remove the haddock and peas with a slotted spoon, then remove and discard the fish skin. Set aside. Add the stock to the poaching milk and heat until hot (not boiling). Keep warm.
- Stir the rice into the softened leek, coating the grains in oil, then cook for 1-2 minutes more. Start adding the milk/stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice (this should take 15-20 minutes).
- Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender – roughly 5 minutes before the end of the cooking time. Cook until everything is tender.
- Stir in the cheese, lemon juice and most of the zest, then taste and adjust
the seasoning. Top with the parsley and remaining lemon zest, then drizzle over the remaining olive oil to serve.
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- Recipe from December 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 717kcals
- Fat
- 21g (7.1g saturated)
- Protein
- 40.9g
- Carbohydrates
- 87.8g (9.8g sugars)
- Fibre
- 6.4g
- Salt
- 2.4g
delicious. tips
W
e’ve tried many ways to speed up risotto, but it really is a dish that needs a little extra hands-on time to get the best results. This smoked haddock version is thrifty and satisfying.
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Made this last night as requested by my daughter for her birthday tea. I used oat milk, also added 100g of sweetcorn and a handful of mushrooms too. I used organic spelt short grain rice.
It definitely made enough for 3 easily maybe even 4 but we loved it including the cheese even though it did indeed soak up the liquid!
I would definitely make it again and recommend it. 😀👍
this is the first time i’ve made risotto and this was delicious something i would definitely make again , i left out the oil and used a low calorie spray and used skimmed milk , but it was still as delicious and creamy
Made this last night, definitely leave out the cheese, totally smoothered the haddock flavour and was very salty, really disappointed after stirring rice for thirty minutes. Will make again without cheese. Also the recipe made quite a lot, could easily do three portions.
Absolutely leave out the cheese and only season towards the end if it needs it – you’re absolutely right smoked haddock IS salty. We would suggest stirring in a dollop of creme fraiche instead of the cheese, if you prefer, to make the rice creamy and to complement the fish and leeks. The delicious. food team x