Name: Baked Haddock & Cabbage Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 haddock fillets; 1 small cabbage, thinly sliced; 1 onion, diced; 2 cloves of garlic, minced; 1 cup Arborio rice; 4 cups vegetable broth; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; Salt and pepper to taste

How To Make Baked Haddock & Cabbage Risotto

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

4 haddock fillets
1 small cabbage, thinly sliced
1 onion, diced
2 cloves of garlic, minced
1 cup Arborio rice
4 cups vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Place the haddock fillets on a baking sheet lined with parchment paper.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
Add the cabbage to the pan and cook until slightly wilted.
Stir in the Arborio rice and cook for 2 minutes, stirring constantly.
Gradually add the vegetable broth to the pan, 1/2 cup at a time, stirring until the liquid is absorbed before adding more.
Continue to cook and stir until the rice is tender and creamy, about 20-25 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Place the haddock fillets on top of the risotto mixture on the baking sheet. Season with salt and pepper.
Bake in the preheated oven for 10-12 minutes, or until the haddock is cooked through and flakes easily with a fork.
Serve the baked haddock and cabbage risotto hot, garnished with additional grated Parmesan cheese if desired.