Smoked Haddock And Spinach Risotto

2013-07-12
  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Smoked Haddock is something I love, it is always tasty and lends itself to all kinds of different recipes.  I also love Risotto but don’t always have the time to stand over the pan, stirring gently – much as I enjoy that when I have the time.  This recipe ticks a lot of boxes for me, it is an all in one pot, it has plenty of veg in it. it’s tasty, it doesn’t take long to make and I can put it in the oven and walk away to wrap up work for the day knowing it doesn’t need watching.

This quantity is for one hungry person but it scales up well for larger numbers, just leave it in the oven for a few minutes longer.  I find I am always greedy for this so I tend to make a decent bowlful or it is gone too soon.  It is best made in a casserole type dish that you can use on the hob and put in the oven, but if your saucepans are of the variety that will go in the oven then they will do fine.

You can make it with other types of fish, any firm fish that flakes will do though I would avoid anything too oily like Mackerel as that spoils the texture somewhat.

Make sure you use a Risotto Rice, I prefer Arborio for this recipe, an ordinary rice will not work properly and you get left with a gooey mess as I discovered when, in the interests of testing the recipe, I tried it with both a basic long grain and Basmati – just to see if would pass muster.  Trust me, it didn’t!

There is no need to have anything else with this to make a complete meal but if you want a bit of ‘crunch’ then some Garlic Bread would work well with it.

Ingredients

  • Small Knob of Butter
  • 1 small Onion, Diced
  • 100 g / 4 ozs Arborio Rice
  • 225 mls / 8 fl ozs Fish or Vegetable stock
  • 125 g / 5 ozs Smoked Haddock
  • 80 mls / 3 fl ozs Milk
  • 1 tbsp Creme Fraiche
  • 25-50 g / 1-2 ozs Parmesan
  • Salt & Pepper
  • Large handful of fresh, or a couple of blocks of frozen Spinach
 

 

Method

Step 1

Heat the oven to 180C / Gas 6

Step 2

Skin the Smoked Haddock and cut into chunks

Step 3

Melt the Butter in an ovenproof / flameproof dish and gently cook the onion until it is just transparent, 3 or 4 minutes will usually do the trick

Step 4

Add the rice and stir until it is coated in Butter, cook for 2 - 3 mins stirring constantly.

Step 5

Add the Stock and Milk and bring to the boil, turn the heat down and allow it to simmer gently for 5 mins

Step 6

Put the smoked Haddock on top, turn off the heat and cover with a lid or foil

Step 7

Put into the oven for 15 mins, test to see if the Rice is tender and if necessary put it back in the oven for a couple of minutes. Don't let it overcook.

Step 8

Stir in the Spinach, Creme Fraiche and Parmesan and season to your taste. Put the lid back on.

Step 9

Leave it to stand for 2 - 3 minutes, until the Spinach has wilted, then pile into a bowl.

Step 10

Eat

 

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Recipe Comments

Comment (1)

  1. posted by Dee on July 25, 2013

    This is absolutely superb. My only complaint is that it is very moreish!!!
    Really delicious.

      Reply

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