Smoked Haddock and Green Herb Risotto

Prep time: 5 minutes Cooking time: 16-20 minutes Serves: 2 Skill level: Competent Cook Recipe by: Seafood Scotland

The herbs add a dash of fresh colour to this satisfying and adaptable risotto.

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The method

  1. Heat the oil in a heavy based saucepan. Add the onion and cook gently for around 5 minutes, until it’s softened but not browned. Then add the garlic and cook for 1-2 minutes.

  2. Add the rice to the onions and garlic, and stir constantly for a few minutes until all the grains are coated in the oil.

  3. Add the wine and stir until it’s all been absorbed. Add a ladleful of the hot stock and simmer, stirring continuosuly, until all the liquid has been absorbed. Continue adding the stock, a ladleful at a time, stirring continuously.

  4. After about 12 minutes, check the rice for consistency – while it still has plenty of bite (without being crunchy or chalky), add the smoked haddock with another ladleful of stock. Cook for about 3-4 minutes, stirring gently, until the fish is just cooked through and the rice is tender but not mushy – add a little more stock if you need to alter the consistency.

  5. Add the cream cheese, parmesan, herbs and lemon juice, to taste. Season with black pepper and serve immediately, garnished with the mixed leaves and cherry tomatoes.

Thanks to our friends at Seafood Scotland for this recipe!