Smoked Haddock Risotto
Comfort food at its best! Creamy, utterly delicious and a big portion to leave you feeling satisfied!
Ingredients
Smoked haddock fillets (around 250g)
800ml unsweetened almond milk (or your usual milk)
1/2 tablespoon olive oil
1 onion
150g risotto rice
(makes 2 large portions)
80g veg is classed as one portion and I serve this risotto with 3 portions. This time I used the following for 2 people:-
160g babycorn
160g broccoli
80g spring greens
80g peas
Try to choose smoked haddock that isn’t dyed to avoid additives. If you can’t find this in your usual supermarket you can swap for a fillet of standard haddock or cod plus 100g smoked salmon to give a great flavour.
Method
Place the almond milk and smoked haddock fillets in a pan and bring to a simmer. Cook for around 5 minutes or until the fish is cooked through and flakes apart easily.
Remove the fish from the milk and pour the leftover milk into a jug to use for the risotto.
Dice the onion and soften in a new pan with the olive oil for a few minutes and then add the rice.
Traditional risotto adds the stock or liquid slowly whilst you stir continuously, however, that is a bit of a pain so I add around 1/3 of the milk at a time and just let it simmer until the milk has been absorbed by the rice. If the rice isn’t done when all the milk has been used then top up with some water until you get there.
Once the rice is cooked add the cooked haddock to warm through. You will need to add some more water to make sure it doesn’t dry out.
Whilst your risotto is finishing cooking add your veg to a pan and steam in a few spoonfuls of water until soft and cooked through to serve with your risotto.
Then you can enjoy your thick, creamy, delicious risotto and veg!
This recipe also freezes well and can be prepped in advance so it’s an easy one to heat up on a busy day or if you aren’t feeling 100%.
Nutrition per serving
Calories - 581kcal
Fat - 10.2g
Sat Fat - 1.0g
Carbs - 79.3g
Sugar - 7.2g
Fibre - 6.1g
Protein - 40.1g
Cost - £5.25 per portion (Sainsbury’s prices Jan 24)