Smoked Haddock & Prawn Risotto

Smoked Haddock & Prawn Risotto

Serves 2 in 50 Minutes

A simple set of ingredients that combine to make a delicious dish.

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Poach the haddock fillets in water for 8-10 minutes, then remove from the water. Keep this cooking liquid (fish stock) it's full of flavour. Remove any skin and bones from the fish and discard.

Chop the broccoli into small pieces and boil for 10 minutes.

Finely chop the onion and in a saucepan sweat them(cook without colour) in the butter, then add rice and season with salt and pepper.

Slowly add equal amounts of wine and fish stock reserved from earlier, mixing continuously until reaching a thick consistency similar to that of porridge. This should take between 15-20 minutes.

Add the prawns and cream cheese, stirring for 3 minutes. Strain the broccoli and chop the haddock into small pieces.

Just before serving fold in the haddock and broccoli to avoid either breaking up.


Various combinations of white fish can be used instead of haddock.

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