SMOKED HADDOCK RISOTTO
Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor, which is then used to cook the rice. Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars) 18g fat (of which 7g saturates), 2g fibre and 1.2g salt.
Provided by Rachel Roddy
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.
- Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.
- Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17-20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
- Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.
Nutrition Facts : Calories 554kcal, Carbohydrate 67g, Fat 18g, Fiber 2g, Protein 26g, SaturatedFat 7g, Sugar 2g
SMOKED HADDOCK & LEEK RISOTTO
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
- Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
- Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.
Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium
SMOKED HADDOCK AND LEEK RISOTTO WITH ROASTED SMOKED HADDOCK AND PARSLEY OIL
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- For the risotto, place the fish stock into a pan and bring to a gentle simmer.
- Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured.
- Add the rice and cook for a minute, stirring well to coat the rice in the butter.
- Add the wine, bring to the boil and cook until the liquid is reduced by half.
- Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente.
- Add the flaked cooked haddock and stir to combine.
- Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper.
- For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through.
- For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil.
- To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve.
SMOKED HADDOCK AND LEEK RISOTTO
Make and share this Smoked Haddock and Leek Risotto recipe from Food.com.
Provided by hectorthebat
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan, heat the oil and gently cook the leeks for 5 minutes, or until soft.
- Meanwhile, in a separate lidded pan, heat the stock with 500ml water. Once the leeks are soft, stir in the rice and cook for a couple of minutes, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 minutes, stirring often, until the rice is al dente and the liquid has been absorbed.
- Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 minutes, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper.
Nutrition Facts : Calories 519.6, Fat 5.3, SaturatedFat 0.8, Cholesterol 96.2, Sodium 979.6, Carbohydrate 77, Fiber 4.3, Sugar 4.9, Protein 38.3
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