Smoked Haddock & Leek Risotto

Here’s a simple recipe for a warming and creamy risotto, that you can make in half an hour. The recipe uses smoked haddock, but if you prefer you could use a different type of flakey fish, or even chicken. If you like button mushrooms, you could add some of those too!

Serves 4

Heat up the stock in a saucepan or microwave. Place the haddock in a pan, cover with boiling water and simmer for around 5 minutes, then take off the heat. Leave to cool.

Heat the oil and butter in a pan and fry the onion and leek over a gentle heat to soften, but not brown. Add Riso Gallo Carnaroli Risotto Rice and a bay leaf and stir to coat in the mix. Pour over the wine and cook, stirring until absorbed.

Gradually add the stock a ladle at a time, stirring. Only add more stock when the previous ladleful has been absorbed. Continue until almost all the stock is absorbed, and the rice is tender, but still with a bite. (Stir in cream if your using any).

Flake the haddock and stir into the risotto with the parsley. Season with salt and freshly ground white pepper. Serve.