Low Fat Smoked Haddock Risotto Recipe at MyDish

Low Fat Smoked Haddock Risotto

4 stars based on 2 reviews Rate this Recipe

Method

  • Serves 4.

  • 1. Make up the stock with half semi skimmed milk and half water and bring to the boil in a shallow pan.

  • 2. Poach your fish fillets in the stock for 5-7 mins, (making sure you're pinboned them first), remove, and set aside.

  • 3. Meanwhile, start the risotto. Heat 2 tspns of olive oil and gently sweat the onion and the leek(s). Put on the lid after a couple of minutes and leave to sweat down for a good 10 or more mins, checking and stirring every few mins.

  • 4. Pound the garlic in a pestle and mortar (or finely chop) and once the leek and onion are soft, add the garlic and stir.

  • 5. Add the remaining teaspoon of olive oil and then the rice. Stir stir stir to make sure the rice is coated in the oil (a little goes a long way, believe me).

  • 6. Add a ladleful of stock, stir into the rice, and once absorbed continue adding the stock, ladle by ladle.

  • 7. Once the rice is al dente (you may need more or less stock than that noted) remove the skin from the fish and flake the fish into the risotto. Add the (defrosted) peas and the chopped parsley. Then stir in the low fat cream cheese if using and squeeze over the lemon juice, stirring to absorb.

  • 8. Let the risotto sit for a short while before serving with lemons on the side and passing fresh parmesan.
    •

    Tips

    • 1. If you don't have milk to make the stock (unlikely, I know), throw in a few spoonfuls of half fat creme fraiche instead.

      2. Make sure you've pinboned the haddock prior to poaching. No need to remove the skin however as it's easier to peel off once cooked - the fish is flaked into the risotto so there are no presentation issues.

      3. If pushed for time you can start adding the stock whilst the fish is still poaching in it.

      4. I often intentionally omit the low fat cream cheese and am now not even sure it's necessary!

    Comments Add your comment

    Add a comment

    Ingredients

    • FISH
    • 600g smoked haddock fillets
    • 500m l Fish Stock
    • 500ml semi skimmed milk
    • RISOTTO
    • 300g Arborio or Other Risotto Rice
    • 1 onion. finely chopped
    • 1 to 2 leeks (depending on size)
    • 1fat clove garlic
    • handful fresh parsley. chopped
    • 2 tablespoons low fat cream cheese (not strictly necessary)
    • to taste parmesan cheese
    • 1 tablespoon olive oil
    • 150-200g frozen peas
    • 1 lemon (juice only)

    By Views 3955  Added Thu Sep 3 2009


    This risotto tastes and looks like there's a lot more fat in it due to making the stock with half milk and half water. I also use the stock to poach the fish, max flavour!

    Most Viewed Pages