Smoked Haddock and Leek Risotto
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Ingredients
- 400 g smoked haddock fillets
- 300 g arborio risotto rice
- 2 leeks, sliced
- 900 ml fish stock
- 30 g butter
- 50 ml double cream
- 40 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 544 kcal
- Protein
- 33.7 g
- Carbohydrate
- 61.7 g
- of which sugars
- 2.3 g
- Fat
- 17.5 g
- of which saturates
- 10.1 g
- Fibre
- 2.7 g
- Salt
- 5.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the sliced leeks for 6 minutes until soft.
- 2
Add the arborio risotto rice and stir for 1 minute to coat in the butter.
- 3
Add the fish stock a ladleful at a time, stirring frequently and letting each addition absorb before adding the next, for about 18-20 minutes until the rice is creamy and just tender.
- 4
Meanwhile, poach the smoked haddock fillets in a separate pan of simmering water for 5 minutes until just cooked, then flake into large pieces, discarding any skin.
- 5
Stir the double cream and grated mature cheddar into the risotto, then gently fold in the flaked haddock.
- 6
Season with black pepper and serve immediately.
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