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Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 200 g smoked haddock fillets (or other white fish) cut into bite sized pieces
  • 150 g garden peas
  • 150 g risotto rice
  • 50 g unsalted butter
  • 1 clove garlic, minced
  • 1 white onion, finely chopped
  • 700 ml fish or veggie stock
  • 1 small bunch chives, finely chopped
  • 50 ml milk or cream (optional)
  • grated Parmesan cheese (optional)
Smoked Haddock Risotto Smoked Haddock Risotto

Smoked Haddock Risotto

A simple one-post recipe that’s nutritious and delicious. The smokiness from the haddock works really well with the sweetness from the peas. You can also sub peas with leek if peas are not your jam.


  1. Melt the butter in a pot and sauté the onion until softened.
  2. Add in the garlic and risotto rice, and lightly stir so the rice is covered with the butter.
  3. On a medium heat, add in 200 ml of the stock and stir, let it absorb completely before adding another ladle of stock, letting it absorb once again by the rice
  4. Turn the heat down to low and repeat the process of adding stock gradually over 25-30 mins.
  5. When the rice is almost cooked and the stock is all used up, add in the milk or cream, if using. Skip this if not and add the peas and fish to allow to cook for another 5 mins or so.
  6. When the fish is cooked through, season according to taste and plate up with a sprinkle of chopped chives and grated Parmesan.
Smoked Haddock Risotto Smoked Haddock Risotto

Smoked Haddock Risotto

A simple one-post recipe that’s nutritious and delicious. The smokiness from the haddock works really well with the sweetness from the peas. You can also sub peas with leek if peas are not your jam.

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 200 g smoked haddock fillets (or other white fish) cut into bite sized pieces
  • 150 g garden peas
  • 150 g risotto rice
  • 50 g unsalted butter
  • 1 clove garlic, minced
  • 1 white onion, finely chopped
  • 700 ml fish or veggie stock
  • 1 small bunch chives, finely chopped
  • 50 ml milk or cream (optional)
  • grated Parmesan cheese (optional)
  1. Melt the butter in a pot and sauté the onion until softened.
  2. Add in the garlic and risotto rice, and lightly stir so the rice is covered with the butter.
  3. On a medium heat, add in 200 ml of the stock and stir, let it absorb completely before adding another ladle of stock, letting it absorb once again by the rice
  4. Turn the heat down to low and repeat the process of adding stock gradually over 25-30 mins.
  5. When the rice is almost cooked and the stock is all used up, add in the milk or cream, if using. Skip this if not and add the peas and fish to allow to cook for another 5 mins or so.
  6. When the fish is cooked through, season according to taste and plate up with a sprinkle of chopped chives and grated Parmesan.