This delicious smoked haddock risotto by James Martin is a creamy, comforting meal perfect for any occasion. With tender haddock, saffron, and Parmesan, it’s a simple yet flavorful dish. You can easily adjust ingredients like herbs or peas to suit your taste, making it a flexible and satisfying option.
Ingredients Needed
- 750g (1lb 10oz) undyed smoked haddock
- 1.2ltr (2pt) fish or vegetable stock
- 2 fennel bulbs, trimmed and sliced
- 1 small white onion, peeled and sliced
- 85g (3oz) unsalted butter
- 450g (1lb) arborio rice
- 100ml (3½fl oz) white wine
- A pinch of saffron strands
- 140g (5oz) Parmesan cheese, grated
- 175g (6oz) frozen peas
- 10g (¼oz) mixed fresh parsley and coriander leaves
- 85g (3oz) mascarpone cheese
- Salt and freshly ground black pepper
- 1 lemon, cut into wedges, to serve
How To Make Smoked Haddock Risotto
- Prepare the Haddock: Skin the haddock and remove any bones. Cut the fish into dice. Heat the stock in a pan on the stove.
- Cook the Base: Put half of the fennel slices and all the onion slices in a large pan with the butter and cook for 3 minutes. Add the rice and cook for a further minute.
- Add Wine & Saffron: Pour in the wine and saffron, and stir until the wine is absorbed.
- Add Stock Gradually: Gradually add ladlefuls of hot stock, stirring constantly. Wait until the liquid has been absorbed before adding more stock.
- Add Haddock: After 10 minutes, add the diced haddock and cook for another 5 minutes, until the rice is tender.
- Grill the Fennel: While the risotto is cooking, grill the remaining fennel slices for 3-4 minutes, until tender and golden.
- Finish the Risotto: Stir in the Parmesan, peas, herbs, and mascarpone until the peas are heated through. Season with salt and pepper to taste.
- Serve: Serve the risotto with the grilled fennel on top and a wedge of lemon on the side. Enjoy!
Recipe Tips
- Stir constantly: Stir the risotto regularly to help the rice release its starch, creating a creamy texture. Don’t skip this step!
- Add stock slowly: Add the hot stock gradually, one ladleful at a time. Wait until the liquid is absorbed before adding more. This helps the rice cook evenly and absorb all the flavors.
- Grill the fennel: For extra flavor, grill the fennel slices until golden and tender. This adds a lovely caramelized taste to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover risotto cool to room temperature, then store it in an airtight container in the fridge. It will keep for up to 2 days.
- Freeze: Allow the risotto to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 1 month. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Reheat the risotto in a pan over medium heat. Add a splash of stock or water and stir occasionally until heated through, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 serving (approx. 250g)
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 55mg
- Sodium: 650mg
- Potassium: 530mg
- Total Carbohydrate: 32g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 26g
Try More James Martin Recipes:
- James Martin Massaman Curry
- James Martin Scrambled Eggs
- James Martin Chicken In Tarragon Sauce
- James Martin Chocolate Fondant
James Martin Smoked Haddock Risotto
Description
This delicious smoked haddock risotto by James Martin is a creamy, comforting meal perfect for any occasion. With tender haddock, saffron, and Parmesan, it’s a simple yet flavorful dish. You can easily adjust ingredients like herbs or peas to suit your taste, making it a flexible and satisfying option.
Ingredients
Instructions
- Prepare the Haddock: Skin the haddock and remove any bones. Cut the fish into dice. Heat the stock in a pan on the stove.
- Cook the Base: Put half of the fennel slices and all the onion slices in a large pan with the butter and cook for 3 minutes. Add the rice and cook for a further minute.
- Add Wine & Saffron: Pour in the wine and saffron, and stir until the wine is absorbed.
- Add Stock Gradually: Gradually add ladlefuls of hot stock, stirring constantly. Wait until the liquid has been absorbed before adding more stock.
- Add Haddock: After 10 minutes, add the diced haddock and cook for another 5 minutes, until the rice is tender.
- Grill the Fennel: While the risotto is cooking, grill the remaining fennel slices for 3-4 minutes, until tender and golden.
- Finish the Risotto: Stir in the Parmesan, peas, herbs, and mascarpone until the peas are heated through. Season with salt and pepper to taste.
- Serve: Serve the risotto with the grilled fennel on top and a wedge of lemon on the side. Enjoy!
Notes
- Stir constantly: Stir the risotto regularly to help the rice release its starch, creating a creamy texture. Don’t skip this step!
- Add stock slowly: Add the hot stock gradually, one ladleful at a time. Wait until the liquid is absorbed before adding more. This helps the rice cook evenly and absorb all the flavors.
- Grill the fennel: For extra flavor, grill the fennel slices until golden and tender. This adds a lovely caramelized taste to the dish.
James Martin Smoked Haddock Risotto