Smoked Haddock & Leek Risotto

Using walnuts gives this a deep and tasty finish, it has a nice crunch too.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Cook: 30 min

Ingredients

Smoked haddock fillet 1 (150g)
Rice 1 cup
Water 2 cups
Milk 1 cup
White wine 1/2 cup
Dashi stock powder 1 pack (8g)
Leek 1/2
Courgette 1/2
Walnuts or almonds 2 tbsp
Rocket 1/2 handful
Olive oil 1 tbsp
Creme fraiche 1 heaped tbsp
Cheese as you like

Method

1
Cut the leek into 5mm slices and fry in a frying pan with olive oil on low heat for 10 minutes. This will develop the sweetness.
2
In the meantime, cut the haddock into 2cm dice and the courgette into 1cm slices then quarters.
3
When the leeks are soft, add the unwashed rice to the pan and fry on low heat until half translucent.
4
Add the haddock, courgette, milk, water and wine. Add the dashi stock and mix. Turn the heat up to high until it boils then turn down to a simmer.
5
Stir occasionally and simmer for 12-15 minutes. Finely chop the walnuts and rocket. When the moisture is reduced in the pan, it's ready.
6
Turn the heat off and stir in the creme fraiche. Transfer to a serving dish and sprinkle the grated cheese, walnuts and rocket on top. Add some pepper it you like.

Tips & Note

For risotto, the standard is 1:3.5 rice to liquid (for example, 100g rice needs 350g liquid). Some cookery books say to add the liquid a bit at a time, but having tried it this way and all at once, it didn't make a big difference.

Smoked Haddock & Leek Risotto

Using walnuts gives this a deep and tasty finish, it has a nice crunch too.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Cook: 30 min

Ingredients

Smoked haddock fillet 1 (150g)
Rice 1 cup
Water 2 cups
Milk 1 cup
White wine 1/2 cup
Dashi stock powder 1 pack (8g)
Leek 1/2
Courgette 1/2
Walnuts or almonds 2 tbsp
Rocket 1/2 handful
Olive oil 1 tbsp
Creme fraiche 1 heaped tbsp
Cheese as you like

Smoked Haddock & Leek Risotto

Recipe ID :1081 Posted on 04 SEP 2015

Serves 2

Cook 30min
views 3,073
printed 178

saved 2

Using walnuts gives this a deep and tasty finish, it has a nice crunch too.

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Ingredients

Print Ingredients Email Ingredients
1 (150g)
1 cup
2 cups
1 cup
1/2 cup
1 pack (8g)
1/2
1/2
2 tbsp
1/2 handful
1 tbsp
1 heaped tbsp
as you like

Method

Cook
30min
1
Cut the leek into 5mm slices and fry in a frying pan with olive oil on low heat for 10 minutes. This will develop the sweetness.
2
In the meantime, cut the haddock into 2cm dice and the courgette into 1cm slices then quarters.
3
When the leeks are soft, add the unwashed rice to the pan and fry on low heat until half translucent.
4
Add the haddock, courgette, milk, water and wine. Add the dashi stock and mix. Turn the heat up to high until it boils then turn down to a simmer.
5
Stir occasionally and simmer for 12-15 minutes. Finely chop the walnuts and rocket. When the moisture is reduced in the pan, it's ready.
6
Turn the heat off and stir in the creme fraiche. Transfer to a serving dish and sprinkle the grated cheese, walnuts and rocket on top. Add some pepper it you like.

Tips & Note

For risotto, the standard is 1:3.5 rice to liquid (for example, 100g rice needs 350g liquid). Some cookery books say to add the liquid a bit at a time, but having tried it this way and all at once, it didn't make a big difference.

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