Baked haddock & cabbage risotto

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• Becstick

  15 July 2012

  Becstick rated and commented on this recipe

  

  Delicious! I didnt have any smoked haddock or 300g worth of arborio rice but used what I had in and the dish was great. I added some crushed garlic after the onion stage, only used 200g of arborio rice (was more than enough for 2 hungry adults to have a second helping), added half a glass of white wine before adding the stock. I used white cabbage and a bag of frozen basa filets (both from Aldi). The frozen basa filets were added as per the recipe but I found that they did need 25 minutes to cook - this was fine, cabbage crunchy, rice soft. I added peas for colour and lots of Parmesan. Looking forward to making it again and trying it with smoked haddock. As a side note if you're using frozen fish, the half glass of wine + 1L stock was necessary to ensure risotto didn't dry out / stick to dish whilst waiting for the fish to cook (might seem obvious to other readers but I'm a cooking novice with limited success so find all tips useful).

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• mandy1000

  10 December 2012

  mandy1000 commented on this recipe

  Excellent recipe...I used a large piece of smoked cod (500g) which I oven cooked for the recommended 5 mins. Wasn't cooked through after this time but I removed the dish from the oven and left to rest for 10 mins with the lid on and it cooked through perfectly. I also substituted sweatheart for savoy cabbage and cheddar for parmesan (because I was using up what I happened to have in the fridge) and it was delicious. Will definitely cook it again and try some of the substitutions recommended by other cooks on the site

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• Hellsbells123

  03 January 2013

  Hellsbells123 rated and commented on this recipe

  

  Loved this recipe - very simple. Definitely will do again. I added 2 leeks at the same time as the cabbage and also added a glass of white wine when I added the rice.

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• Gill in Cardiff

  05 February 2013

  Gill in Cardiff commented on this recipe

  This is so easy, tasty & not many calories- wins everyway! I varied it slightly by adding carrots & spinach, omitted the creme fraiche & used river cobbler. Fed more than 4. Will definitely do this again

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• Gill in Cardiff

  05 February 2013

  Gill in Cardiff rated this recipe

  

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• Morbi

  18 March 2013

  Morbi rated and commented on this recipe

  

  Made this tonight. Did not have enough smoked haddock so added cooked prawns and smoked salmon to 200grams of smoked haddock. I used half fat creme fraiche. Rice was a bit stodgy but very tasty. I also added a little smoked paprika to intensify the smoked flavours. I cooked it with the suggested sesame broccoli accompaniment (John Torrodes recipe) Absolutely gorgeous! I will definitely make this again and try different varietions. great recipe and it makes loads. Much more like a 5-6 person quantity.

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Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 300g risotto rice
• 1l fish or vegetable stock
• 280g wedge Savoy cabbages , thickly sliced
• 400g skinless smoked haddock
• 3 tbsp crème fraîche
• 50g Parmesan , freshly grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 300g risotto rice
• 1l fish or vegetable stock
• 280g wedge Savoy cabbages , thickly sliced
• 400g skinless smoked haddock
• 3 tbsp crème fraîche
• 50g Parmesan , freshly grated

Per serving

469 kcalories, protein 32g, carbohydrate 66g, fat 10 g, saturated fat 4g, fibre 5g, sugar 7g, salt 2.52 g

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