This recipe was a tweak on a risotto with a nod to smoked haddock kedgeree by adding in Indian spices. It worked really well and I’ll definitely be making it again
smoked haddock risotto
Ingredients
- 50g butter
- 1 diced onion
- 1 clove of crushed garlic
- 2tbs garam massala
- 200g risotto (arborio) rice
- 75ml white wine
- Approx 650ml stock
- 2 small haddock fillets
- 5-6 blanched broccoli florets
- ½ cup of frozen peas
- Juice of ½ a lemon
- Serve with: mango chutney, lime pickle, red sliced chilli
Directions
- Gently melt the butter in a large pan and sauté the onion until it’s translucent (5 mins)
- Add the garlic and the garam masala.
- Tip in the rice and stir to coat it in the contents of the pan
- Add the wine and let that cook off
- Have your stock in another saucepan and bring that to the boil then leave it to the side gently simmering.
- Add the stock a ladle at a time to the risotto mixture; stirring gently until the liquid has reserved before you add the next ladle full.
- Cut the fish into chunks then add to the rice and stir gently so you don’t break up the fish.
- Give this a few minutes and it will be cooked through.
- Check the seasoning and add salt and pepper to taste
- Then add the broccoli and lemon juice.
- Serve with some mango chutney and lime pickle on top and sliced red chilli
Tips & Tricks: If you’ve not got any homemade fish or chicken stock Swiss Bullion powder makes excellent stock
“An indian twist on a risotto”
Just want to tell you I am delighted that i came on the page. Karalynn Orton Etta
Thank you so much for the feedback, I hope you try the recipe