St David's Day risotto

St David's Day risotto

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(2 ratings)

Ready in 30 mins

Easy

Serves 4
Celebrate St. David's Day in fine style with this recipe for a light and creamy risotto

Nutrition and extra info

Nutrition: per serving

  • kcal397
  • fat8g
  • saturates4g
  • carbs60g
  • sugars0g
  • fibre2g
  • protein26g
  • salt2g
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Ingredients

  • 2 smoked haddock fillets (about 200g/8oz each)
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 1 leek, trimmed and sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • small knob butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g risotto rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 3 tbsp mascarpone
  • handful chives, chopped to serve, optional

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.

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Comments (1)

c_cummings's picture
5

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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