Smoked Haddock & Pea Risotto

This smoked fish & pea risotto is a classic! Plus it’s slimming world friendly too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Line an oven proof dish with tin foil, add the haddock & season with salt and pepper. Add a small nob of butter. Cook for 30 mins at 180 degrees.

Step 2

Bring the stock to the boil in a large pan over a medium heat, then turn the heat down as low as it will go to keep the stock hot but without letting it reduce.

Step 3

Place 198ml/7fl oz of the warmed stock in another large pan, add the onion and leek and cook for 3-4 minutes until they have softened. Add the rice and stir and cook for 2-3 minutes. Stir in the peas and spinach.

Step 4

Pour in the hot stock, a ladleful at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is al dente (tender but still retaining a bite) - this should take about 20 minutes.

Step 5

Divide the risotto between four plates, top each serving with a piece of haddock and serve immediately.