Smoked Haddock and Pea Risotto
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preparation time:
10 minutes
cooking time:
30 Minutes
serves
4
difficulty
easy
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Ingredients
1.3 Litres of Vegetable stock (made from a cube, pot or ready made is OK!)
350g of Smoked Haddock
2 Tablespoons of Extra Virgin Olive Oil
40g of Butter
1 Small Onion, finely chopped
A small bunch of finely chopped Parsley
1 Cup of Frozen Peas
A Pinch of salt
320g of Risotto rice (Arborio Rice)
1 lemon, zest only
Chef's Tip
Always wash your hands very well before cooking or baking.
Ask an adult if you can use some white wine in this recipe. Add 200ml of white wine with the Vegetable stock to give an even more restaurant quality risotto!
Method
Step 1
Put the Vegetable stock and haddock in a deep frying pan, and bring it to a simmer. Leave to simmer for 3 minutes, then turn it off, lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork in a bowl. Pour the Vegetable stock into a measuring jug.
Step 2
Put the olive oil, half of the butter, the finely chopped onion, parsley, and a pinch of salt in the pan. Cook the onions over a medium-low heat until the onion started to get soft and turning translucent.
Step 3
Add the rice and stir so every grain is coated with the oil and butter.
Step 4
Start adding the vegetable stock, one ladle at a time, stirring the rice well until all the liquid is absorbed, then adding the next ladleful of stock.
Continue adding the stock ladle by ladle until the rice is cooked and creamy, which will be at least about 15 minutes. If the rice isn't quite cooked but you don't have any stock left, you can add a little water.
Step 5
Add the frozen peas and stir through for 3 minutes.
Step 6
Add the flaked haddock, but now only stir gently so you don't break up the haddock much more.
Step 7
Keep tasting it! The risotto should be soft, a little sloppy and creamy!
Step 8
Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve!
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