Haddock Risotto
A gluten-free summer sizzler... perfect for a light but filling meal and a great alternative recipe for smoked haddock.
Serves four:
Ingredients
- 4 pieces of smoked Haddock
- 500g of Risotto rice
- 2 teaspoons of garlic
- 2 onions
- 2 litres of vegetable stock
- Baby spinach
- Tin of sweetcorn
- 2 tablespoons of olive oil
Procedure
- Chop up the onions and gently fry off on a medium heat with the olive oil and garlic for approximately 10 minutes.
- In a separate saucepan prepare your vegetable stock and bring to the boil.
- While the stock is boiling add the rice to your onions and fry for another 2-3 minutes.
- Add your fish to the stock and poach, this should take between 5 and 10 minutes.
- Whilst the fish is cooking you can begin adding the stock to the rice, a small amount at a time.
- Allow the rice to absorb the stock and continue to add until all your stock has been absorbed by the rice.
- When you are nearing the bottom remove the fish and put to one side.
- Add the fish, sweetcorn and baby spinach to the rice and stir gently
- Place a lid on the pan and allow the risotto to cook for a further 5 minutes.
- Serve with Gluten Free Bread.