Print
Haddock and Courgette risotto

Flo’s smoked Haddock and Courgette Risotto

A nutritious recipe with the hearty flavours of haddock, Parmesan and courgettes. A must try recipe.
Course Main Course
Cuisine Italian
Keyword pasta, courgette, fish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Author Florita Balaskantha

Ingredients

  • 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

Instructions

  1. Melt butter and oil in a pan

  2. Add onion and sauté for 2 minutes, then add garlic and chilli and cook for further 2 minutes

  3. On a separate pan, mix the stock cubes in a hot water and bring to boil and leave it on low heat

  4. Add the rice to the pan with cooked onions and stir regularly for about 2 minutes to coat the grains

  5. 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

  6. Now add the peeled and diced haddock pieces into the rice along with grated courgette and mix well

  7. 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

  8. Turn the heat off and add grated Parmesan and chopped parsley and mix.

  9. Squeeze in the lemon juice and mix well. Take the recipe and add salt and pepper as needed