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Smoked Haddock And Dill Risotto

Holiday.Cook's picture
Ingredients
  Butter 50 Gram
  Onion 1 , diced
  Garlic 1 Clove (5 gm), crushed
  Risotto rice 300 Gram
  White wine 100 Milliliter
  Chicken stock 1 1⁄2 Liter, heated (Fresh, Cube Or Concentrate)
  Smoked haddock 200 Gram, undyed, skinned, boned and finely sliced
  Dill 2 Tablespoon, chopped
  Flat leaf parsley 2 Tablespoon
  Parmesan 50 Gram, grated
  Creme fraiche 4 Tablespoon
Directions

Melt the butter in a wide shallow pan and gently cook the onion until soft.
Add the garlic and cook for 2 minutes.
Add the risotto rice and cook for 2 minutes, coating the rice in the onion and butter.
Stir in the wine, and cook until nearly evaporated.
Add the hot stock a ladle at a time, stirring continuously and keeping the heat high enough for the rice to gently simmer while adding the stock.
Keep adding stock bit by bit until the rice is cooked but still has a slight bite and a creamy consistency.
This should take around 15-20 minutes.
Stir in the smoked haddock, dill, flat-leaf parsley and parmesan.
Leave to stand for 3 minutes: the heat of the risotto will cook the haddock.
Serve in warm bowls with a dollop of creme fraiche and a sprig of dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Evaporated
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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