How To Make Smoked Haddock & Leek Risotto
Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.
Serves:
Ingredients
- 2 leeks, thinly sliced
- 250g smoked haddock, skin removed and flaked
- 300g Arborio rice
- 1 liter vegetable stock
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 50g butter
- 100ml white wine
- 50g Parmesan cheese, grated
- Salt and pepper to taste
Instructions
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In a large pan, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
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Add the leeks and cook until they start to wilt.
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Add the rice and stir to coat it with the butter. Cook for 1-2 minutes.
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Pour in the white wine and cook until it has evaporated.
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Gradually add the vegetable stock, a ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
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Continue adding the stock and stirring until the rice is cooked and creamy, about 20 minutes.
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Stir in the smoked haddock and Parmesan cheese. Cook for a few more minutes until the haddock is heated through.
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Season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 450kcal
- Total Fat : 10g
- Saturated Fat : 6g
- Cholesterol : 65mg
- Sodium : 880mg
- Total Carbohydrates : 70g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 20g
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