Smoked haddock and leek risotto
Recipe photograph by Kris Kirkham
See more recipes
Nutritional information (per serving)
- a knob of butter
- 1 leek
- 1 large garlic clove
- 150g risotto rice
- 125ml white wine (optional)
- 725ml hot chicken stock
- 250g undyed smoked haddock
- 25g Parmesan, finely grated
- 1 x 50g bag pea shoots
- juice of 1 lemon
Step by step
- Melt the butter in a deep frying pan. Finely chop the leek and garlic and add them to the pan. Cover and cook over a low heat for 8 minutes or until very soft.
- Uncover and add the rice; cook, stirring, for 2 minutes. Increase the heat, add the wine, if using, and bubble until absorbed (if not using, increase the stock by 100ml). Add a ladleful of stock and stir until absorbed; repeat until you've added all the stock.
- Meanwhile, put the haddock in a pan with just enough water to cover it. Cover and bring to the boil over a medium heat, then reduce the heat; simmer for 4-5 minutes until cooked through. Remove from the heat, drain, then flake the fish into large pieces, discarding the skin.
- When the rice is al dente, remove from the heat and stir in half the Parmesan. Roughly chop the pea shoots (reserving a few) and add to the rice, then stir in the haddock. Add lemon juice and seasoning to taste. Cover and set aside for 1 minute.
- Serve with the remaining Parmesan and pea shoots.