Ingredients
- 1300 ml light vegetable stock
-
350 g
smoked haddock
(firm, gently smoked)
Alternative: smoked tofu
- 3 tbsp extra virgin olive oil
-
40 g
Butter
(use half to start, half to finish)
Alternative: plant-based butter
- 1 piece brown onion (small, finely chopped)
- 3 piece Parsley (stalks finely chopped, leaves reserved)
- 1 pinch Salt
- 320 g risotto rice
-
100 ml
white wine
Alternative: white grape juice
- 1 piece Lemon (zest only)
Instructions
-
Add cold vegetable stock and smoked haddock to a saucepan. Bring to a gentle simmer and poach for 3 minutes. Lift fish out with a slotted spoon and flake with a fork; keep the stock at a low simmer.
-
In a wide pan, warm olive oil with 20g butter. Add finely chopped onion, chopped parsley stalks, and a pinch of salt. Cook on medium-low until translucent.
-
Add risotto rice and stir to coat every grain in fat. Pour in white wine; cook until almost evaporated.
-
Begin adding hot stock a ladle at a time, stirring frequently and letting each addition absorb before the next. After -16 minutes, fold in flaked haddock and continue cooking until rice is al dente and creamy (total 17-20 minutes).
-
Off the heat, stir in remaining 20g butter, chopped parsley leaves, and lemon zest. Adjust seasoning and serve immediately, soft and flowing.
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