St David's Day risotto
- Preparation and cooking time
- Total time
- Ready in 30 mins
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 smoked haddock fillets (about 200g/8oz each)
- 1 leek, trimmed and sliced
- small knob butter
- 300g risotto rice
- 3 tbsp mascarpone
- handful chives, chopped to serve, optional
Method
- STEP 1
Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.
- STEP 2
Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.
- STEP 3
Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.
