St David's Day risotto

St David's Day risotto

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(3 ratings)

Ready in 30 mins


Serves 4
Celebrate St. David's Day in fine style with this recipe for a light and creamy risotto

Nutrition and extra info

Nutrition: per serving

  • kcal397
  • fat8g
  • saturates4g
  • carbs60g
  • sugars0g
  • fibre2g
  • protein26g
  • salt2g
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  • 2 smoked haddock fillets (about 200g/8oz each)



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 1 leek, trimmed and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • small knob butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g risotto rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 3 tbsp mascarpone
  • handful chives, chopped to serve, optional


  1. Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.

  2. Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.

  3. Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.

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Comments, questions and tips

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maggiebleksley's picture
1st Mar, 2019
As we were having this for a main dish, I added sweetcorn and mushrooms, then halved cherry tomatoes right at the end. It was delicious and went down very well with my family. My only criticism is that the amount of water was too much to add to the recipe after soaking the fish, and I had to pour a little away, but it was good to have some left when stirring in the thick mascarpone. A great dish for St. David's day - or any other time. Will definitely make it again.
1st May, 2008
Simple to make, looks good, and very tasty. Since trying this, I've been using leeks in cooking a lot more often (they've got a gentle flavour and you don't have the tears that come with chopping onions!).
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