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Smoked Haddock & Leek Risotto

Haddock and Leek Risotto recipe

Here’s a simple recipe for a warming and creamy risotto, that you can make in half an hour. The recipe uses smoked haddock, but if you prefer you could use a different type of flakey fish, or even chicken. If you like button mushrooms, you could add some of those too!

Serves 4

  • 1 ¾pts fish or chicken stock
  • 700g smoked haddock fillet
  • 1 tbsp sunflower oil
  • 50g butter
  • 1 onion, peeled and finely chopped
  • 2 whites of leeks, trimmed and sliced
  • 320g Riso Gallo Carnaroli Risotto Rice
  • 1 bay leaf
  • wineglass dry white wine
  • 2 tbsp double cream (optional)
  • 1 tbsp fresh parsley, finely chopped
  • salt and freshly ground white pepper

Heat up the stock in a saucepan or microwave. Place the haddock in a pan, cover with boiling water and simmer for around 5 minutes, then take off the heat. Leave to cool.

Heat the oil and butter in a pan and fry the onion and leek over a gentle heat to soften, but not brown. Add Riso Gallo Carnaroli Risotto Rice and a bay leaf and stir to coat in the mix. Pour over the wine and cook, stirring until absorbed.

Gradually add the stock a ladle at a time, stirring. Only add more stock when the previous ladleful has been absorbed. Continue until almost all the stock is absorbed, and the rice is tender, but still with a bite. (Stir in cream if your using any).

Flake the haddock and stir into the risotto with the parsley. Season with salt and freshly ground white pepper. Serve.

About Matt

Matt has written 163 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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