Spring onion & smoked fish risotto

Spring onion & smoked fish risotto

Some great British ingredients are given an Italian twist in this tasty risotto

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 45 mins

Method

  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
Try

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

Recipe from olive magazine, April 2006.

Latest comments and suggestions

  • 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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  • 29 February 2008

    beth rated this recipe

    4 stars

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  • 05 April 2008

    Anns Taverna rated and commented on this recipe

    3 stars

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

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  • 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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  • 16 June 2008

    splodge rated and commented on this recipe

    4 stars

    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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  • 06 October 2008

    Lynsey rated and commented on this recipe

    3 stars

    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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  • 12 November 2008

    cyderhall rated and commented on this recipe

    5 stars

    used leek instead of onion which is delicious

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 45 mins

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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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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