The BBC Good Food logo
St David's Day risotto

St David's Day risotto

By
A star rating of 4.2 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Ready in 30 mins
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal397
low infat8g
saturates4g
carbs60g
sugars0g
fibre2g
protein26g
salt2g
Advertisement

Ingredients

  • 2 smoked haddock fillets (about 200g/8oz each)
  • 1 leek , trimmed and sliced
  • small knob butter
  • 300g risotto rice
  • 3 tbsp mascarpone
  • handful chives , chopped to serve, optional

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content