Smoked Fish Risotto
Member recipe

Smoked Fish Risotto

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Serves 4

A tasty and easy fish risotto

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  • 2oz butter
  • 1 medium onion
  • 9oz Arborio rice (or half of a 500g pack)
  • 2 pints vegetable stock
  • 2 fl oz milk
  • 12 ounces smoked fish
  • 4 ounces frozen peas
  • Salt and pepper to season


    1. Melt the butter into a large pan.
    2. Finely dice the onion and fry in the butter for 2-3 minutes until soft.
    3. Add the rice and stir into the butter and rice.
    4. Add enough stock to just cover the rice and onion and simmer under a low light slowly adding the stock when necessary until 1/2 pint remains to be used.
    5. Meanwhile, place the fish and milk into an ovenproof dish, cover with clingfilm, pierce and microwave for 5 minutes.
    6. Remove from microwave, place the fish onto a plate and flake into large pieces (removing any bones/skin).
    7. Add the flaked fish to the rice and the remaining 1/2 pint of stock and stir together.
    8. In a seperate saucepan, simmer the peas until cooked and then add to the rice and stir together.
    9. Simmer the risotto until the stock has been absorbed and a creamy texture achieved.

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