SMOKED HADDOCK & LEEK RISOTTO RECIPE | BBC GOOD FOOD
Provided by: Good Food team
Categories: Dinner, Main course
Total time: 40 minutes
Prep time: 5 minutes
Cook time: 35 minutes
|small knob of butter|
|1 large leek, thinly sliced|
|300g risotto rice, such as arborio or carnaroli|
|700ml fish or vegetable stock|
|250ml full-fat milk|
|375g undyed smoked haddock, skinned and cut into large chunks|
|3 tbsp crème fraîche|
|100g baby spinach|
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
- Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
- Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.
Calories 444 calories, FatContent 10 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 29 grams protein, SodiumContent 3.34 milligram of sodium
SMOKED HADDOCK AND PEA RISOTTO RECIPE | DELICIOUS. MAGAZINE
Provided by: delicious. magazine
Total time: 0 minutes
Yield: Serves 2
|2 tbsp light olive oil|
|1 leek (about 150g), finely sliced|
|200g frozen sustainable smoked haddock, defrosted|
|100g frozen peas|
|300ml semi-skimmed milk|
|About 750ml turkey or vegetable stock|
|180g risotto rice|
|50g grana padano, grated (or any other hard cheese you have in the fridge)|
|Finely grated zest and juice ½ lemon|
|Small handful fresh parsley, chopped|
- Heat 1 tbsp light olive oil in a large, heavy-based pan and gently cook the leek until softened – about 10 minutes.
- Meanwhile, put the smoked haddock, peas and milk in a saucepan and gently heat until hot but not boiling. Remove the haddock and peas with a slotted spoon, then remove and discard the fish skin. Set aside. Add the stock to the poaching milk and heat until hot (not boiling). Keep warm.
- Stir the rice into the softened leek, coating the grains in oil, then cook for 1-2 minutes more. Start adding the milk/stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice (this should take 15-20 minutes).
- Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender – roughly 5 minutes before the end of the cooking time. Cook until everything is tender.
- Stir in the cheese, lemon juice and most of the zest, then taste and adjust the seasoning. Top with the parsley and remaining lemon zest, then drizzle over the remaining olive oil to serve.
Calories 717kcals, FatContent 21g (7.1g saturated), ProteinContent 40.9g , CarbohydrateContent 87.8g (9.8g sugars), FiberContent 6.4g
SMOKED HADDOCK RISOTTO RECIPE – BBC FOOD
Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars) 18g fat (of which 7g saturates), 2g fibre and 1.2g salt.
Provided by: Rachel Roddy
Prep time: 30 minutes
Cook time: 30 minutes
Yield: Serves 4
|1.3 litres/2¼ pints light vegetable stock|
|350g/12oz smoked haddock|
|3 tbsp extra virgin olive oil|
|1 small brown onion, finely chopped|
|3 flatleaf parsley stems, stalks finely chopped, leaves reserved and roughly chopped|
|320g/11½oz risotto rice|
|100ml/3½fl oz white wine|
|1 lemon, zest only|
- Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.
- Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.
- Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
- Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.
Calories 554kcal, CarbohydrateContent 67g, FatContent 18g, FiberContent 2g, ProteinContent 26g, SaturatedFatContent 7g, SugarContent 2g
SMOKED HADDOCK RISOTTO RECIPE | OLIVEMAGAZINE
Provided by: Adam Bush
Categories: Dinner, Lunch
Total time: 45 minutes
Yield: Serves 4
|1.4 litres chicken stock|
|500g smoked haddock|
|75g unsalted butter|
|1 onion, finely chopped|
|2 cloves garlic, finely chopped|
|300g risotto rice|
|a small glass white wine|
|½ Sweetheart cabbage, shredded|
|50g parmesan, finely grated|
|1 lemon, zested plus some juice|
|a small bunch flat-leaf parsley, finely chopped|
- Heat the stock until just simmering, then remove from the heat and add the haddock. Cover and leave to poach for 5 minutes, then scoop out onto a plate with a slotted spoon. Flake into large chunks, discarding any skin or bones. Keep the stock warm.
- Heat 50g of the butter in a large, deep frying pan or shallow casserole until foaming, then add the onion with a pinch of salt. Cook gently for 10 minutes until soft. Stir in the garlic and cook for another 2 minutes.
- Stir in the risotto rice and mix really well to ensure each grain is coated in the butter. Pour in the wine and bubble until reduced by at least half. Stir in the cabbage, then add the stock, a ladleful at a time, stirring constantly and only adding more once it is fully incorporated. After 10-15 minutes of cooking, keep tasting the rice – it should be cooked but with a very slight bite. You may not need all of the stock.
- When the rice is cooked, gently fold in the haddock, parmesan and a squeeze of lemon juice. Season and add the remaining butter, then remove from the heat to sit for 5 minutes. Stir again gently, then top with the lemon zest and parsley to serve.
Calories 681 calories, FatContent 21.4 grams fat, SaturatedFatContent 12.8 grams saturated fat, CarbohydrateContent 67.8 grams carbohydrates, SugarContent 5.8 grams sugar, FiberContent 5.5 grams fiber, ProteinContent 41.6 grams protein, SodiumContent 3.4 milligram of sodium
SMOKED HADDOCK RISOTTO WITH POACHED EGGS
Provided by: GOODHOUSEKEEPING.COM
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
|200 g (7oz) smoked haddock|
|50 g (2oz) butter|
|1 large leek, white part only, finely sliced|
|150 mL (¼ pint) dry white wine|
|300 g (11oz) arborio rice|
|1 L (2 pints) hot chicken stock|
|4 large eggs|
|1 tbsp. freshly chopped parsley to garnish|
- Put the haddock into a dish, pour over boiling water, cover and leave to stand for 10min. Flake the fish into bite-sized pieces, discarding the skin and the bones.
- Melt half the butter in a heavy-based pan. Add the leek and cook gently, stirring occasionally, for 15min until softened. Add the wine and boil rapidly until almost all the liquid has evaporated. Add the rice and cook, for 1min, stirring to coat the grains.
- Meanwhile, bring a wide shallow pan of water to the boil. Crack an egg into a cup, turn off the heat under the pan and slip in the egg close to the water. Repeat with the other eggs and cover the pan. Leave to stand for 3min.
BAKED HADDOCK RISOTTO – RECIPES
Provided by: GOODHOUSEKEEPING.COM
Total time: 50 minutes
Prep time: 10 minutes
Cook time: 40 minutes
|1 tbsp. olive oil, plus extra to drizzle|
|1 onion, finely chopped|
|350 g (12oz) risotto rice|
|1 L (2¼ pint) hot fish stock|
|300 g (11oz) skinless, un-dyed smoked haddock, diced|
|250 g (9oz) frozen peas|
|1tbsp chopped fresh chives|
|1 garlic clove, finely chopped|
- Preheat oven to 200°C (180°C fan) mark 6. Heat the olive oil in a large ovenproof pan (which has a tight-fitting lid) over a medium heat. Fry onion for 5min until beginning to soften, then add the garlic and risotto rice, and fry for 2min until the rice begins to turn translucent.
- Pour in the hot stock, stirring well. Cover pan with lid and cook in the oven for 25min until the rice is just tender and the stock has been absorbed. Carefully remove pan from the oven and stir through the haddock and peas. Re-cover with lid and return to oven for 8min or until the fish is flaking.
- Check the consistency – add a little more stock if it’s too thick. Sprinkle over the chives and check the seasoning. Drizzle over some extra olive oil, if you like, and serve immediately.
MARY BERRY’S SMOKED HADDOCK RISOTTO
Provided by: Mary Berry
Yield: Serves 6-8
Place the haddock, skin side down, in a large, deep frying pan. Cover with 800ml (1 pint 8fl oz) of water, add the bay leaf, peppercorns, the white parts of the leek, and the reserved parsley stalks. Bring to the boil, cover with a lid and simmer gently for 5 minutes or until the haddock is cooked.
Lift out the haddock with a slotted spoon and transfer to a plate. Remove the skin and flake the fish into large pieces. Strain the liquid and reserve 750ml (1 pint 6fl oz) in a jug, discarding the other ingredients left in the sieve.
Heat the oil in a large, wide-based saucepan, add the green parts of the leek and fry over a medium heat for about 5 minutes. Add the garlic and fry for a minute, sprinkle in the curry powder and rice and fry over a high heat for a further minute, stirring so that the grains of rice are coated in the spice mixture.
Pour in the fish stock and reserved poaching liquid, season with salt and pepper and bring to the boil. Stir the mixture, cover with a lid and simmer, stirring occasionally, for 20-25 minutes until nearly all the liquid has been absorbed and the rice is soft and creamy. Add the lemon juice, chopped parsley leaves and the flaked haddock pieces.
To poach the eggs, crack each egg on to a small plate and gently slide into a pan of simmering water. Reduce the heat to low and swirl the water around the edges to give a neat shape to the poaching egg. Simmer for about 3 minutes or until the white is opaque. Lift out with a slotted spoon and drain, then place on a plate lined with kitchen paper to absorb any excess water and cover to keep warm. Repeat with the other eggs (see tip below).
Divide the risotto between individual bowls and garnish with parsley. Serve each with a poached egg on top, opened slightly so the yolk runs.
For the best results use the freshest eggs possible for poaching as the whites will be firmer.
To keep the eggs warm but without overcooking the yolks, which should be runny, place on a plate over a saucepan of hot water and cover with a dome of foil.