Smoked Haddock and Spring Pea Risotto
Creamy risotto with flaky smoked haddock and sweet spring peas. A comforting and vibrant dish.
Equipment
- Large saucepan, Measuring cups, Measuring spoons, Saute pan, Wooden spoon
Ingredients
- Butter 2 tbsp
- Chicken or fish stock 1.5 litres
- Frozen peas 200g
- Olive oil 1 tbsp
- Onion 1 medium finely chopped
- Parmesan cheese 50g grated
- Risotto rice Arborio or Carnaroli 300g
- Smoked haddock fillets 300g skinless and flaked
- White wine 150ml dry
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the risotto rice and stir for 1-2 minutes until it's coated in the oil.
- Pour in the white wine and stir until it's absorbed.
- Add a ladleful of hot stock to the rice and stir continuously until absorbed.
- Continue adding stock, one ladleful at a time, stirring constantly.
- Cook until the rice is creamy and al dente, about 20 minutes.
- While the rice cooks, gently poach the smoked haddock in a separate pan with a little stock or water until cooked through, then flake it.
- Stir in the peas, flaked haddock, and butter.
- Stir in the grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve immediately.
Notes & Wine Advice
Serving Tip:
Garnish with fresh parsley or dill before serving.Wine Advice:
A crisp Pinot Grigio or a light Chardonnay.Nutrition values
Calories: 450 kcal | Carbohydrates: 55 g | Protein: 30 g | Fat: 12 g | Sugar: 5 g