Friday, 10 April 2009

Smoked haddock and pea risotto;

Recipe by James Martin:


1 tbsp olive oil
¼ onion, finely diced
100g/3½oz basmati rice
50ml/2fl oz white wine
100g/3½oz smoked haddock (half cut into pieces, the rest left whole)
150ml/¼pint hot chicken stock
50g/2oz frozen peas


1. Heat the olive oil in a medium heavy-bottomed pan and sauté the onions until softened.

2. Add the basmati rice and stir to coat the grains and cook until the grains turn translucent.

3. Add the white wine and cook for one minute.

4. Add the chopped smoked haddock and a ladleful of chicken stock. Cook until the stock has been absorbed and stir constantly. Keep adding the stock gradually until it has all been absorbed and the rice is cooked but still retains a little bite.

5. Add the frozen peas and cook for another minute.

6. While completing step four, drizzle a little olive oil over the remaining smoked haddock and griddle for 2-3 minutes on both sides.

7. To serve, spoon the risotto into a bowl and top with the griddled haddock.


.I didn't have white wine, so I used red (was hanging around from a party). It was quite nice, but would blatantly have been better with white wine.

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