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Smoked Haddock And Dill Risotto

Holiday.Cook's picture
  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

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: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2522 Calories from Fat 736

% Daily Value*

Total Fat 83 g127.9%

Saturated Fat 39.2 g195.8%

Trans Fat 0 g

Cholesterol 340.5 mg113.5%

Sodium 4524.1 mg188.5%

Total Carbohydrates 307 g102.4%

Dietary Fiber 4.1 g16.2%

Sugars 49.7 g

Protein 112 g224.2%

Vitamin A 129.7% Vitamin C 133.5%

Calcium 90% Iron 60.3%

*Based on a 2000 Calorie diet

Smoked Haddock And Dill Risotto Recipe