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Smoked Haddock And Dill Risotto Recipe
|Onion||1 , diced|
|Garlic||1 Clove (5 gm), crushed|
|Risotto rice||300 Gram|
|White wine||100 Milliliter|
|Chicken stock||1 1⁄2 Liter, heated (Fresh, Cube Or Concentrate)|
|Smoked haddock||200 Gram, undyed, skinned, boned and finely sliced|
|Dill||2 Tablespoon, chopped|
|Flat leaf parsley||2 Tablespoon|
|Parmesan||50 Gram, grated|
|Creme fraiche||4 Tablespoon|
Serving size: Complete recipe
Calories 2522 Calories from Fat 736
% Daily Value*
Total Fat 83 g127.9%
Saturated Fat 39.2 g195.8%
Trans Fat 0 g
Cholesterol 340.5 mg
Sodium 4524.1 mg188.5%
Total Carbohydrates 307 g102.4%
Dietary Fiber 4.1 g16.2%
Sugars 49.7 g
Protein 112 g224.2%
Vitamin A 129.7% Vitamin C 133.5%
Calcium 90% Iron 60.3%
*Based on a 2000 Calorie diet
Add the garlic and cook for 2 minutes.
Add the risotto rice and cook for 2 minutes, coating the rice in the onion and butter.
Stir in the wine, and cook until nearly evaporated.
Add the hot stock a ladle at a time, stirring continuously and keeping the heat high enough for the rice to gently simmer while adding the stock.
Keep adding stock bit by bit until the rice is cooked but still has a slight bite and a creamy consistency.
This should take around 15-20 minutes.
Stir in the smoked haddock, dill, flat-leaf parsley and parmesan.
Leave to stand for 3 minutes: the heat of the risotto will cook the haddock.
Serve in warm bowls with a dollop of creme fraiche and a sprig of dill.