Smoked haddock risotto

    50 min

    This incredibly flavourful risotto with smoked haddock, mushrooms and herbs is a delightful dish for four. Serve with some fresh bread or a crisp salad.


    Dorset, England, UK
    16 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 garlic cloves, crushed
    • 2 sticks celery, chopped
    • 1 red pepper, seeded and diced
    • 225g (8 oz) long grain rice
    • 225g (8 oz) mushrooms, sliced
    • 600ml (1 pt) vegetable or fish stock
    • 300ml (1/2 pt) dry white wine
    • salt and pepper to taste
    • 350g (12 oz) smoked haddock
    • 170g (5 oz) frozen peas
    • 2 to 3 tablespoons chopped fresh herbs
    • Parmesan cheese, to sprinkle

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat the oil in a large pan. Add onion, garlic, celery and pepper and cook for 3 minutes, while stirring. Add rice, mushrooms, stock, wine and seasoning. Mix well. Bring to a boil and cook gently for 25 to 30 minutes, until almost all the liquid has been absorbed stirring occasionally.
    2. Meanwhile cook the haddock, drain, then skin and flake. Stir peas into risotto and cook for a further 5 to 10 minutes, stirring frequently. Stir in fish and herbs and serve immediately with Parmesan cheese sprinkled on top.


    Use herbs of your choice for this tasty risotto. Thyme, sage or rosemary all work well, or try a mixture of all.

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