Smoked Haddock and Pea Risotto
A risotto recipe that covers all the bases - we are not joking! Smoky fish, sweet green peas, creamy rice, and a hint of zingy lemon - this Smoked Haddock Risotto With Peas has it all! And if it's your first time cooking risotto, don't worry, we will talk you through the steps and provide plenty of tips so you can make a restaurant-quality meal at home!
Ingredients
- 1 tablespoon olive oil
- 1 brown onion finely chopped
- 1 garlic clove finely chopped
- 160 g risotto rice
- 20 ml lemon juice from about ½ lemon
- 750 ml vegetable stock hot
- 200 g smoked haddock
- 60 g green peas
- 1 tablespoon creme fraiche
- 20 g parmesan finely grated
Instructions
- Heat olive oil in a large pan over low heat. Add the onions, and saute for 4-5 minutes, until softened.
- Add the risotto rice and garlic, and increase the heat to medium. Toast the rice until slightly translucent, for 1-2 minutes, stirring often.
- Squeeze the lemon into the rice and stir to combine.
- One ladle at a time, start adding the stock and keep on stirring. Only add another ladle of stock once it is all absorbed.
- Once your rice is almost cooked, and you have 1-2 ladles of stock left, add the green peas and smoked haddock to your risotto, alongside the rest of the stock, stir, cover with a lid and cook for 5-6 minutes, until your fish is fully cooked, and the stock is absorbed.
- Take the risotto off the heat, stir in the creme fraiche, and serve with grated parmesan on top.
Nutrition
Calories: 585kcalCarbohydrates: 79gProtein: 37gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 84mgSodium: 2426mgPotassium: 655mgFiber: 5gSugar: 8gVitamin A: 1183IUVitamin C: 21mgCalcium: 193mgIron: 5mg
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