Smoked haddock & leek risotto

Recipe uploaded by

olive magazine

2 ratings

Everyone would make this again

Recipe by olive magazine

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Tested

1. Put the haddock in a heatproof dish and just cover with boiling water. Cover with clingfilm and leave for 10 minutes. Flake into decent-sized chunks.
2. Meanwhile, heat 2 tbsp oil and a knob of butter in a wide shallow pan then add the leeks. Cook slowly for 10 minutes until completely softened. Turn up the heat, add the rice and stir to coat the grains. Pour in the wine and stir until absorbed. Add the stock, a ladleful at a time, stirring each lot in, until the rice is just tender and creamy (you might not need to use all the stock). Stir in the haddock and chives and serve.

Know-how

Look for pale yellow, natural-coloured smoked haddock rather than the bright yellow dyed stuff.

Per serving

522 kcalories, protein 40.8g, carbohydrate 65g, fat 11.7 g, saturated fat 2g, fibre 3.8g, salt 3.88 g

Latest comments and suggestions

• Anne

  06 April 2008

  Anne rated and commented on this recipe

  

  Really, really tasty, will definitely make it again.

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• jaffa

  26 April 2008

  jaffa commented on this recipe

  Absolutely delicious! I actually added some peas to give it more colour. Will make again.

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• Spikey Mikey

  29 April 2008

  Spikey Mikey commented on this recipe

  This is a fantastic recipe. I have varied it by adding a handful of peeled king prawns which add a little colour as well as enhancing the flavour. This is now one of my favourites!

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• Keith

  19 May 2008

  Keith commented on this recipe

  Absolutely delicious. I added some king prawns at the end which made it even more special

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• juicy_83

  06 August 2008

  juicy_83 rated and commented on this recipe

  

  Quick, easy and fabulous!

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Ingredients

• 400g smoked haddock
• olive oil
• butter
• 4 young leeks , halved lengthways and thinly sliced
• 300g arborio rice or carnaroli rice
• 1 glass dry white wine
• chicken stock fresh, cube or concentrate, made up to 1.5litres, kept simmering
• a small bunch of chive , snipped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 400g smoked haddock
• olive oil
• butter
• 4 young leeks , halved lengthways and thinly sliced
• 300g arborio rice or carnaroli rice
• 1 glass dry white wine
• chicken stock fresh, cube or concentrate, made up to 1.5litres, kept simmering
• a small bunch of chive , snipped

Per serving

522 kcalories, protein 40.8g, carbohydrate 65g, fat 11.7 g, saturated fat 2g, fibre 3.8g, salt 3.88 g

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