Smoked haddock & dill risotto

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olive magazine

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Recipe by olive magazine

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1. Melt the butter in a wide shallow pan and gently cook the onion until soft. Add the garlic and cook for 2 minutes. Add the risotto rice and cook for 2 minutes, coating the rice in the onion and butter. Stir in the wine, and cook until nearly evaporated. Add the hot stock a ladle at a time, stirring continuously and keeping the heat high enough for the rice to gently simmer while adding the stock. Keep adding stock bit by bit until the rice is cooked but still has a slight bite and a creamy consistency. This should take around 15-20 minutes
2. Stir in the smoked haddock, dill, flat-leaf parsley and parmesan. Leave to stand for 3 minutes: the heat of the risotto will cook the haddock. Serve in warm bowls with a dollop of crème fraîche and a sprig of dill.

Per serving

524 kcalories, protein 22.3g, carbohydrate 63.2g, fat 21.1 g, saturated fat 12.9g, fibre 1.9g, salt 2.41 g

Latest comments and suggestions

• DIANE

  25 April 2008

  DIANE rated and commented on this recipe

  

  Made this last night and it was very good. Would be great for a dinner party, the flavours are great. I put extra dill in it as I love dill - goes really well with the smoked fish. Even my husband who is not a risotto fan lapped it up and finished it before me. Goes well with a white or a red wine. Yum Yum

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• KarolasFaves

  27 December 2008

  KarolasFaves commented on this recipe

  I've made this a few times now and the taste is sensational. Don't miss out on any of the ingredients - they all work wonderfully together. The dish feels special but is easy to make - very easy in fact. I wondered if the haddock would cook properly but it did. Would be lovely with a lemony pudding.

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• KarolasFaves

  27 December 2008

  KarolasFaves rated and commented on this recipe

  

  I've made this a few times now and the taste is sensational. Don't miss out on any of the ingredients - they all work wonderfully together. The dish feels special but is easy to make - very easy in fact. I wondered if the haddock would cook properly but it did. Would be lovely with a lemony pudding.

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Ingredients

• 50g butter
• 1 onion , finely diced
• 1 garlic clove , crushed
• 300g risotto rice
• 100ml white wine
• chicken stock fresh, cube or conentrate made up to 1.2 litres, heated to simmering point
• 200g undyed smoked haddock , skinned, boned and finely sliced
• 2 tbsp flat-leaf parsley , chopped
• 2 tbsp dill , chopped, plus extra to serve
• 50g parmesan , grated
• 4 tbsp crème fraîche

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 50g butter
• 1 onion , finely diced
• 1 garlic clove , crushed
• 300g risotto rice
• 100ml white wine
• chicken stock fresh, cube or conentrate made up to 1.2 litres, heated to simmering point
• 200g undyed smoked haddock , skinned, boned and finely sliced
• 2 tbsp flat-leaf parsley , chopped
• 2 tbsp dill , chopped, plus extra to serve
• 50g parmesan , grated
• 4 tbsp crème fraîche

Per serving

524 kcalories, protein 22.3g, carbohydrate 63.2g, fat 21.1 g, saturated fat 12.9g, fibre 1.9g, salt 2.41 g

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