Smoked Haddock and Spinach Risotto
This smoked haddock and spinach risotto is an easy healthy one pan meal. The combination of creamy rice, haddock and leafy greens makes this smoked fish risotto a filling and nutritious dinner.
Equipment
- large lidded pan
Ingredients
- 400 g smoked haddock fillets fresh or defrosted frozen
- 1 tablespoon olive oil
- 2 onions peeled and finely chopped
- 2 cloves garlic
- 2 slices lemon
- 160 g short grained rice
- 1 chicken stock cube or vegetable or fish stock
- 120 g spinach leaves
- 600 ml boiling water
Instructions
- Heat a large lidded pan over a medium heat and add the olive oil. Saute the chopped onions for 5 minutes until golden. Add the chopped garlic.
- Place the fish on top of the onions and add the lemon slices. Add 150ml of the boiling water and cover the pan. Bring up to the boil and simmer gently for about 8 minutes. Check that the fish is cooked - it should flake easily.
- Remove the fish from the pan, but leave the onions and any remaining liquid. Remove the skin from the fish and discard. Set aside the cooked fish.
- Add the rice to the pan and saute for a couple of minutes. Crumble in the stock cube and add about 100ml of boiling water. Cook the rice, stirring regularly, until the water has evaporated. Add another 100ml of water and repeat the process until the rice is cooked. It'll take about 20 minutes in total.
- Remove the pan from the heat and stir in the spinach. The leaves will wilt in the residual heat. Flake the fish into bite sized pieces and gently mix them into the cooked risotto.
Notes
- If liked you can replace 100ml of the boiling water with a glass of white wine
- If necessary, adjust the quantities of water slightly - you don't want the rice to burn dry on the pan, and neither do you want it to be awash.
Nutrition
Calories: 325kcalCarbohydrates: 38.8gProtein: 29.6gFat: 4.9gSaturated Fat: 0.8gFiber: 3.1gSugar: 2.3g
Tried this recipe?Let us know how it was!