Smoked Haddock and Pea Risotto

Smoked Haddock and Pea Risotto

Ingredients

  • 50g smoked haddock
  • 60g Arborio rice
  • 15g frozen peas
  • 1 finely diced large onion
  • 1 bay leaf
  • 5g diced carrot
  • 125ml fish stock
  • 5g grated parmesan to serve

Preparation method

  1. In a large pan sweat of the onion and carrot without colour.
  2. When onions have started to soften add rice and coat in oil, stirring constantly.
  3. Slowly add stock until a sauce has developed. Add bay leaf and slowly cook.
  4. Roughly chop smoked haddock and steam until fully cooked.
  5. When risotto rice is fully cooked remove bay leaf, and add peas and flake in salmon.
  6. Season with salt and pepper.
  7. Remove to a bowl and serve topped with grated parmesan.