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Smoked Haddock & Asparagus Risotto

This deliciously warming dish by Mary Goodsell is perfect for the autumn months. This is an easy to throw-together risotto that works equally well using leeks, if you would prefer to use more seasonal ingredients.

SERVES: 4

 

INGREDIENTS:

325g (11oz) Arborio Rice

1.3 ltr (45fl oz) chicken stock

500g (17oz) smoked haddock

2 tbsp good quality olive oil

200ml (7fl oz) dry white wine

50g (2oz) unsalted butter

1 large white onion, finely chopped

3 stalks celery, finely chopped

1 bunch asparagus, ends removed or 3 leeks, trimmed and finely sliced

50g (2oz) parmesan, grated

100g (3½oz) frozen peas

1 bunch flat leaf parsley, finely chopped

1 lemon, zest and juice

Black pepper and sea salt

 

METHOD:

1. Heat the stock in a medium to large pan until just simmering, then remove from the heat and add the haddock. Cover and leave to poach for 5 minutes, then scoop out onto a plate using a slotted spoon. Flake into large chunks, discarding any skin or bones. Keep the stock warm.

2. Heat the butter in a large, deep frying pan or shallow casserole, add the onion and celery with a pinch of salt. Cook gently for 10 minutes until soft. 

3. Stir in the risotto rice and mix really well for a minute or two, to ensure each grain is coated in the butter. Pour in the wine and simmer until reduced by at least half. Then add the stock, oneladleful at a time, stirring constantly and only adding more once it is fully incorporated. 

4. Add in the chopped asparagus or leeks, after 10-15 minutes of cooking, keep tasting the rice – it should be cooked but with a very slight bite. You may not need all of the stock.

5. When the rice is cooked, gently fold in the haddock, parmesan, peasand a squeeze of lemon juice. Season well and add the chopped parsley, then remove from the heat to sit for 5 minutes. Stir again gently, then top with the lemon zest and more parsley and black pepper to serve.

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