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Method Prep:10min › Cook:40min › Ready in:50min
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.
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.
I love mushroom risotto but never tried it with fish... Sadly I won't be combining the two again either, for me mushrooms and smoked haddock just don't mix. The recipe was easy to follow and I think had I just used one or the other of those ingredients it would have turned out much better for my personal taste. - 28 Jun 2016