St David's Day risotto
Celebrate St. David's Day in fine style with this recipe for a light and creamy risotto
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Low-fat
- Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.
- Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.
- Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.
Per serving
397 kcalories, protein 26g, carbohydrate 60g, fat 8 g, saturated fat 4g, fibre 2g, salt 2 g
Recipe from Good Food magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/1617/
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Ingredients
- 2 smoked haddock fillets (about 200g/8oz each)
- 1 leek , trimmed and sliced
- small knob butter
- 300g risotto rice
- 3 tbsp mascarpone
- handful chives , chopped to serve, optional
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Low-fat
One-pot cooking, so less washing-up
Ingredients
- 2 smoked haddock fillets (about 200g/8oz each)
- 1 leek , trimmed and sliced
- small knob butter
- 300g risotto rice
- 3 tbsp mascarpone
- handful chives , chopped to serve, optional
Per serving
397 kcalories, protein 26g, carbohydrate 60g, fat 8 g, saturated fat 4g, fibre 2g, salt 2 g
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01 May 2008
Caroline rated and commented on this recipe
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