Flo’s smoked Haddock and Courgette Risotto
Risotto is considered a death dish on Masterchef Australia (a program that my husband and I are obsessed with) but we love our Haddock Risotto recipe. This is one of our favourite dishes to have. Not only does this recipe taste amazing but it’s also our go-to home comfort food without too much unnecessary calories. The prep for this always includes a nice bottle of wine so that we can catch up on our weekly gossips. When you both work in a corporate world, the time we have together is very limited, so when we prepare this dish, it’s always special.
This dish takes about an hour to prepare and cook and it requires constant attention but its so worth it when you sit down to try this dish. I always cook extra for another day’s dinner, where we can just heat it up and have it as a risotto or turn the leftover into Arancini ball :-).
You can leave the risotto in the fridge for about 2 days or in the freeze for longer period of time.
Now lets get this party started.
Instruction for the Smoked Haddock and Courgette Risotto:
Dice the onion, garlic and chillies into smaller pieces. I decided to grate the courgette because the soft texture will blend nicely with the rice and the haddock pieces.
On a pan, mix three stock cubes in 1.3L of hot water and keep at a low temperate on the hob.
On a separate non-stick pan, melt butter and olive oil. I like adding butter because it gives that little bit of creamy texture and a bit of rich taste.
Reduce the heat to medium and add onion and sauté for about two minutes before adding garlic and chilli pieces and sauté for further 2 to 3 minutes. If you want your dish to be spicier, then add another one or two chillies. For the quantity I am cooking, the two chillies are enough to give medium to slightly hot spice level. If you have dry white wine you can add the wine and boil rapidly until almost all the liquid has evaporate but I was preparing this for my daughter too, so I decided not to use it.
Add the rice to the pan and stir for about 2 minutes to coat all the grains. Now, start adding the stock, ladleful at a time, stirring and letting it simmer, until liquid has been absorbed. Continue adding the stock, a ladleful at a time, until you have finished 2/3 of the stock.
For the Haddock, peel the skin off by pull them against you and then dice them. I like adding the uncooked smoked Haddock pieces straight into the risotto, this way, I get the full flavour into the dish.
Now add the fish pieces and grated courgette to the pan and stir and keep adding the remaining stock.
You may not need all the stock, so keep checking the grains until it is nearly cooked but still has a bite to the grains.
Now add grated Parmesan and parsley and turn the heat off.
Remember, the rice will keep cooking in the pan, so don’t cook it too much until its too soft because it will go mushy. A little bit of moisture in the pan is good, because it will get absorbed into the rice but in the mean time, it will keep the grains separate from each other rather than sticking together.
Serve this delicious and creamy Smoked Haddock and Courgette Risotto with more parmesan, chopped parsley, black pepper and lemon squeezed over the dish. It’s just YUM!!!
Tip: If it’s cooked too much and it’s mushy, add butter and stir, this should stop the grains becoming gooey.
For the printable version of the recipe:
Flo’s smoked Haddock and Courgette Risotto
- 350 g Arborio rice
- 300 g Smoked haddock skin peeled and meat cut into pieces
- 2 Courgette grated
- 2 Onions diced
- 8 cloves Garlic diced
- 2 Red chilli diced
- 1.3 L Hot chicken stock
- Handful of parsley chopped
- 70 g Parmesan cheese grated
- ½ Lemon juice
- Salt to taste
- Pepper to taste
Melt butter and oil in a pan
Add onion and sauté for 2 minutes, then add garlic and chilli and cook for further 2 minutes
On a separate pan, mix the stock cubes in a hot water and bring to boil and leave it on low heat
Add the rice to the pan with cooked onions and stir regularly for about 2 minutes to coat the grains
Add the stock into the rice, ladle at a time, stirring frequently until the liquid is absorbed. Continue adding the stock, ladle at a time, until 2/3 of the stock is used
Now add the peeled and diced haddock pieces into the rice along with grated courgette and mix well
Continue adding more stock to the rice, stirring until rice is cooked but still has a bite to the grains. You may not need all the stock. The rice will continue cooking in the pan, therefore, don’t overcook the rice
Turn the heat off and add grated Parmesan and chopped parsley and mix.
Squeeze in the lemon juice and mix well. Take the recipe and add salt and pepper as needed
If you have any leftovers turn it into Arancini, Fried Rice Balls.
If you fancy another Courgette and seafood dish with pasta and try this Megan Markle inspired Courgette and Crab Pasta
Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂
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