How To Make Smoked Haddock, Leek & Barley ‘Risotto’
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Serves:
Ingredients
- 300g smoked haddock fillets
- 1 leek, sliced
- 1 cup pearl barley
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat a large skillet over medium heat. Add the olive oil and sauté the onions and garlic until softened.
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Add the sliced leeks and cook until they start to wilt.
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Add the pearl barley and toast for 1-2 minutes, stirring constantly.
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Add the white wine and cook until it is absorbed by the barley.
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Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
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After about 20 minutes, the barley should be cooked al dente. At this point, add the smoked haddock fillets to the skillet and continue cooking for another 5 minutes, breaking up the haddock into smaller pieces as it cooks.
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Stir in the Parmesan cheese and season with salt and pepper.
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Serve the smoked haddock, leek, and barley ‘risotto’ hot, garnished with fresh parsley if desired.
Nutrition
- Calories : 380kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 68mg
- Sodium : 711mg
- Total Carbohydrates : 44g
- Dietary Fiber : 7g
- Sugar : 4g
- Protein : 28g
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