Spring onion & smoked fish risotto

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olive magazine

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Recipe by olive magazine

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1. Put the fish in a large frying pan. Pour over enough chicken stock to cover, bring to a simmer and cook for 4 minutes. Allow the fish to cool a little in the stock, then skin and flake it. Add any leftover chicken stock to the poaching liquid and keep hot. (If you're using trout, just skin and flake it and heat the stock).
2. To make the risotto, cook the onions in a little butter then add the garlic and risotto rice, stirring well to coat in the butter. Add the hot stock a ladle at a time, stirring each time to bring the starch out of the rice and give the risotto a creamy effect. When the rice is almost cooked, stir in the fish and spring onions. Stir in an extra knob of butter and the cheddar and serve

Know-how

This also works well if you fold the fish and onions into mashed potato. Spring (salad) onions are at their plump and juicy best now.

Per serving

478 kcalories, protein 30.1g, carbohydrate 62.8g, fat 13.5 g, saturated fat 7.9g, fibre 2.1g, salt 2.91 g

Latest comments and suggestions

• beth

  13 January 2008

  beth commented on this recipe

  I only had 350g of smoked cod so I added a few handfuls of frozen peas just before the end of cooking. It was very tasty.

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• beth

  29 February 2008

  beth rated this recipe

  

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• Anns Taverna

  05 April 2008

  Anns Taverna rated and commented on this recipe

  

  We found the spring onion overpowered the smoked fish but otherwise enjoyed it

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• Crushedbanana

  13 June 2008

  Crushedbanana commented on this recipe

  I adapted the recipe for two people and only used 230g of smoked haddock- the flavour didn't dissapoint but there was less bulk. The risotto was amazing, this is the best combination i've tried. Please use butter and not margarine as ive noticed the quality and flavour to be better! A must try!!!!!

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• splodge

  16 June 2008

  splodge rated and commented on this recipe

  

  i have used leek instead of spring onion and although it doesnt have he same power the leek compliments the delicate flavour of the cod =D

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• Lynsey

  06 October 2008

  Lynsey rated and commented on this recipe

  

  I added a little double cream at the end with the cheese, instead of the butter as there was some in the fridge to use up. Tasty

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• cyderhall

  12 November 2008

  cyderhall rated and commented on this recipe

  

  used leek instead of onion which is delicious

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• Pud

  10 March 2009

  Pud rated and commented on this recipe

  

  Smashing recipe I took note of some of the other suggestions and used leeks instead of spring onions, I also added a few prawns and some peas just to add a little colour, would certainly cook this recipe again

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• angelina7

  05 May 2009

  angelina7 rated and commented on this recipe

  

  The best risotto i'v ever made. I used smoked river cobbler fish which was delicious, never eaten it b4 but was very pleasantly surprised. Will definately be making this dish again

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Ingredients

• 500g smoked haddock , cod or trout
• chicken stock , fresh, cube or concentrate, made up to 1.5 litres
• 2 onions , finely chopped
• unsalted butter
• 2 garlic cloves , finely chopped
• 450g risotto rice
• 1 bunch spring onions , finely sliced diagonally (green included)
• 150g mature cheddar , grated

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 500g smoked haddock , cod or trout
• chicken stock , fresh, cube or concentrate, made up to 1.5 litres
• 2 onions , finely chopped
• unsalted butter
• 2 garlic cloves , finely chopped
• 450g risotto rice
• 1 bunch spring onions , finely sliced diagonally (green included)
• 150g mature cheddar , grated

Per serving

478 kcalories, protein 30.1g, carbohydrate 62.8g, fat 13.5 g, saturated fat 7.9g, fibre 2.1g, salt 2.91 g

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