Smoky Haddock Pea Risotto
Creamy Italian-style risotto with flaky smoked haddock, sweet peas, Parmesan, and dry white wine. A comforting British-Italian fusion dinner for four.
Equipment
- ladle,
- Large sauté pan
- Measuring cups
- Measuring spoons
- medium saucepan
- Tongs
- Wooden spoon
Ingredients
- 300 g Arborio or Carnaroli rice
- 300 g skinless smoked haddock fillets
- 1.2 litres low-sodium fish or vegetable stock
- 200 g frozen peas
- 150 ml dry white wine
- 50 g Parmesan cheese finely grated
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 tablespoons chopped fresh chives or parsley
- ½ teaspoon freshly ground black pepper
- Salt to taste if needed
Instructions
- Pour the stock into a medium saucepan.
- Bring it to a gentle simmer.
- Add the smoked haddock.
- Poach the fish gently for 5 to 7 minutes.
- Remove the haddock with tongs.
- Set it aside until cool enough to handle.
- Keep the stock warm over low heat.
- Flake the haddock into large pieces.
- Check carefully for any remaining bones.
- Heat the olive oil in a large sauté pan over medium heat.
- Add the chopped onion.
- Cook for approximately 5 minutes or until softened.
- Add the risotto rice.
- Stir for 1 to 2 minutes until every grain looks glossy.
- Pour in the white wine.
- Stir until the rice absorbs most of the wine.
- Add one ladleful of warm stock.
- Stir regularly until the rice absorbs most of the liquid.
- Continue adding the stock one ladleful at a time.
- Wait until each addition has nearly absorbed before adding more.
- Cook for approximately 18 minutes.
- Stir in the frozen peas.
- Continue cooking for 3 to 5 minutes.
- Check that the rice is creamy but still slightly firm in the center.
- Remove the pan from the heat.
- Fold in the flaked smoked haddock.
- Add the butter and grated Parmesan.
- Stir gently until the risotto becomes creamy.
- Season with black pepper.
- Taste before adding salt because the smoked haddock, stock, and Parmesan already contain sodium.
- Divide the risotto among four bowls.
- Garnish with chopped chives or parsley.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the risotto immediately in warmed bowls. Garnish with chopped chives, parsley, dill, lemon zest, or a small squeeze of lemon juice. A simple green salad or steamed asparagus makes a suitable side dish.Recipe Notes
Keep the stock hot while preparing the risotto. Cold stock interrupts the cooking process and can produce unevenly cooked rice. Add the liquid gradually and stir regularly, but constant vigorous stirring is unnecessary. The finished risotto should spread slowly across the plate rather than hold a firm mound.Dietary Information
This recipe contains fish and milk. Use certified gluten-free stock, wine, Parmesan, and seasonings when preparing it as gluten-free. Check the Parmesan for animal-derived rennet when dietary requirements make that relevant. The base recipe contains no eggs, wheat, soy, or nuts.Nutrition Information
The estimate applies to one-quarter of the complete recipe. The original 450-calorie value was too low for 300 g rice, butter, olive oil, Parmesan, and smoked haddock. Sodium remains high because smoked fish and Parmesan naturally contain substantial salt, even when low-sodium stock is used.Variations
Replace smoked haddock with smoked cod, hot-smoked salmon, or unsmoked white fish. Baby spinach can replace part of the peas. For a brighter flavor, add lemon zest with the herbs just before serving.Storage
Risotto tastes best immediately. Refrigerate leftovers within two hours and use them within two days. Reheat gently with a splash of stock or water until the fish and rice reach 165°F (74°C). Do not leave cooked rice at room temperature for extended periods.Wine Advice
Pair the smoky fish and creamy rice with a crisp Pinot Grigio. Its fresh acidity balances the butter and Parmesan. A lightly oaked Chardonnay provides a rounder pairing that complements the creamy texture and smoked haddock.Nutrition values
Calories: 560 kcal | Carbohydrates: 69 g | Protein: 31 g | Fat: 14 g | Saturated Fat: 7 g | Sodium: 1250 mg | Sugar: 5 g