Haddock and Leek Risotto Recipe

Haddock and Leek Risotto Recipe

Leeks are a great veg and give a little towards Wales on this St David’s Day so why not get your hands on some a try out this beautiful haddock and leek risotto?

Here’s what you’ll need and how to do it –

Smoked Haddock and Leek Risotto

Serves: 4

Ingredients:

1 litre/1 3/4pts fish or chicken stock

700g/ 1 1/2 lbs smoked haddock fillet (or sustainable equivalent)

1 tbsp sunflower oil

50g/2oz butter

1 onion, peeled and finely chopped

2 whites of leeks, trimmed and sliced

320g/11 1/2oz Riso Gallo Vialone Nano

1 bay leaf

Wineglass of dry white wine

2 tbsp double cream

1 tbsp fresh parsley, finely chopped

Salt and freshly ground white pepper

Method:

Make sure stock is hot.

Place haddock in a pan and cover with boiling water. Simmer for around 5 minutes, then take off heat. Leave to cool.

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

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

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

What you will be cooking up for St David’s Day? Let us know by commenting below or tweeting us @FemaleFirst_UK

Tagged in