St David's Day risotto

St David's Day risotto

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Cooking time

Ready in 30 mins

Skill level

Easy

Servings

Serves 4

Celebrate St. David's Day in fine style with this recipe for a light and creamy risotto

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
397
protein
26g
carbs
60g
fat
8g
saturates
4g
fibre
2g
sugar
0g
salt
2g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, March 2005

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Comments

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c_cummings's picture
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Simple to make, looks good, and very tasty. Since trying this, I've been using leeks in cooking a lot more often (they've got a gentle flavour and you don't have the tears that come with chopping onions!).

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