Smoked Haddock Tomato Risotto Recipes

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EASY SMOKED HADDOCK RISOTTO RECIPE



Easy Smoked Haddock Risotto Recipe image

A delicious and simple Smoked Haddock Risotto recipe. Perfect for adding fish to your midweek meals, include peas or spinach for a complete one pan dinner.

Provided by Sarah Barnes

Categories     Main Course

Time 25m

Number Of Ingredients 9

50 g Butter
1 Large leek (or 2 small) (Peeled, washed and chopped)
240 g Saucy Fish Co. Foil Bake Bag Smoked Haddock with Vintage Cheddar and Chive Sauce
300 g Arborio risotto rice
650 ml Vegetable stock (From a stock cube is fine)
300 ml Milk (Semi skimmed or whole milk)
Salt and freshly ground black pepper
200 g Frozen petit pois
1 tbsp Chopped fresh chives

Steps:

  • Preheat the oven to 180C.
  • Melt HALF of the butter in a large saucepan and add the leeks, cook over a medium heat for 3 - 4 minutes until starting to soften.
  • Meanwhile, put The Sauce Fish Co. foil bag into the oven on a baking sheet and follow the cooking instructions.
  • Add the rice to the saucepan and cook, stirring for 1 - 2 minutes.
  • Gradually add the stock, a ladle at a time, stirring all the time. Try to add the next ladle when the one before has been absorbed.
  • Do the same with the milk when the stock is all gone. This whole process will take 15 - 20 minutes. The rice should still have some 'bite' and texture to not be overcooked.
  • Remove the fish from the oven when the cooking time is up.
  • Take the risotto off the heat, add plenty of salt and pepper, the peas and the remaining butter. Break up the fish and stir through too (the heat in the risotto will just warm the peas through).
  • You can either stir through the sauce of the fish, or pour over when you serve.
  • Top with fresh chives.

Nutrition Facts : Calories 501 kcal, Carbohydrate 73 g, Protein 24 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 74 mg, Sodium 1273 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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