No image available
Member recipe

Kedgeree risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 4

The brunch classic- Italianised!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • For the basic risotto:
  • 100g each risotto rice (I use organic wholegrain risotto rice. It takes longer to cook but needs less attention than other risotto rice)
  • 1 large spanish onion
  • sunflower oil (enough to coat soften the onion and coat the rice)
  • 2 tbsp of madras curry powder
  • 1 tbsp tumeric
  • 1 tsp caraway seeds
  • 1tsp whole aniseed
  • 1.5 L stock (I use marigold boullion powder)
  • splash white wine vinegar
  • 100g fine green beans (ends removed, halved)
  • 150g mushrooms finely diced
  • 1/2 packet fresh parsley chopped
  • 1/2 packet fresh coriander chopped
  • 1 hardboiled free range egg for each person
  • Also
  • 500g undyed smoked haddock
  • 2 bays leaves
  • enough milk to cover


    1. 1. Heat oil in large saucepan and add all spices. Release aroma for 1 min and add the chopped onion until soft but not brown.
    2. 2. Add rice and coat in oil and stir for a minute.
    3. 3. Add splash white wine vinegar.
    4. 4. Add 1/4 stock, stir, cover and leave over a low-medium heat. Check every 10-15mins and add another 1/4 of the stock when rice has absorbed the last lot.
    5. 5. When adding the last lot of stock add in the beans and the mushrooms to the risotto.
    6. 6. In a separate pan, make sure the haddock is covered by the milk, add the bay leaves and poach for about 10 mins on a medium heat. Drain the milk away and remove the bay and flake into big chunks, being careful to remove any stray bones!
    7. 7. When the risotto has reached the consistency you like add the haddock and the chopped herbs and stir in. Serve hot with the hardboiled egg in quarters on top.
    8. Using tablespoons of spices seems excessive but it results in a wonderfully aromatic dish!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.