Smoked Haddock Leek And Pea Risotto Recipes

SMOKED HADDOCK, LEEK AND PEA RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish or pan over a medium heat. Cook the leek for 4 to 5 minutes, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.
• Fold in the crème fraiche or yogurt, peas and grated parmesan. Season with plenty of black pepper and check if salt needs to be added, to taste. Cover the pan again and leave to rest out of the oven for 3 minutes before serving - the steam will heat the peas.
• Serve with wedges of lemon, extra green vegetables on the side - we like green beans or broccoli - and some homemade or shop bought bread.

SMOKED HADDOCK AND PEA RISOTTO

Steps:

• Heat 1 tbsp light olive oil in a large, heavy-based pan and gently cook the leek until softened - about 10 minutes.
• Meanwhile, put the smoked haddock, peas and milk in a saucepan and gently heat until hot but not boiling. Remove the haddock and peas with a slotted spoon, then remove and discard the fish skin. Set aside. Add the stock to the poaching milk and heat until hot (not boiling). Keep warm.
• Stir the rice into the softened leek, coating the grains in oil, then cook for 1-2 minutes more. Start adding the milk/stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice (this should take 15-20 minutes).
• Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender - roughly 5 minutes before the end of the cooking time. Cook until everything is tender.
• Stir in the cheese, lemon juice and most of the zest, then taste and adjust the seasoning. Top with the parsley and remaining lemon zest, then drizzle over the remaining olive oil to serve.