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Nutrition: per serving

  • kcal397
  • fat8g
    low
  • saturates4g
  • carbs60g
  • sugars0g
  • fibre2g
  • protein26g
  • salt2g
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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

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.2 out of 5.5 ratings

wpsychs

A star rating of 3 out of 5.

Very easy to make. I reduced the water and added mushrooms with the leeks and sweetcorn with the fish, as per the previous comment. Overall, a bit bland though and the haddock disintegrated once added to the risotto, so I won't be adding it to my recipe collection. The smoked salmon risotto on…

maggiebleksley avatar

maggiebleksley

A star rating of 5 out of 5.

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…

c_cummings

A star rating of 5 out of 5.

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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