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Smoked haddock risotto

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300g Arborio rice
200g Smoked haddock (undyed)
100g Frozen peas
1 Leek, finely chopped
4 Eggs
900ml Weak vegetable stock
For the Gremolata
15g Spinach leaves
15g Parsley
Juice of 1 lemon
1 tsp Capers
100ml Olive oil

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Smoked haddock risotto

    • Serves 4
    • Medium


    I surprised myself with this recipe. I kind of made it up when some good friends came over for dinner this weekend. Always a bit of a gamble when you haven’t tried out a recipe in advance. But this actually worked really well. And the kids loved it too!

    This recipe should serve a family of 4 and is dairy-free and gluten free (if you use suitable stock).

    The spinach gremolata can either be kept to serve over the top or you can also stir it through the risotto to make a vibrant green colour! I’ve almost now created a risotto for every colour of the rainbow!

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    Prepare the ingredients

    Poach the fish in a shallow pan of simmering water. This should take around 8 minutes. Remove the fish from the water and pour the poaching liquor into a measuring jug. Make the poaching liquor up to 900ml with boiling water and weak vegetable stock. Finely chop the leek and flake the fish (ensure any bones are removed).


    Prepare the gremolata

    Place all the gremolata ingredients in a mini chopper and blend until smooth.


    Make the risotto

    In a tablespoon of olive oil, gently fry the leeks in a large pan. Once softened, add the arborio rice and coat in the oil and leek mixture. Add the stock bit by bit, stirring well. Continue to add the stock once the last bit of stock has been absorbed by the rice. Continue to do this until only 200ml of stock remains. At this stage, add the frozen peas to the risotto. Add the last 200ml of stock and stir well until the stock becomes absorbed, the rice and peas are cooked. Turn off the heat from under the pan and stir through around 5 tablepoons of the gremolata. Gently stir through the flaked fish. Serve topped with a poached egg, a further spoonful of the gremolata and cracked black pepper.

    Alison Lyles

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