Smoked Haddock and Leek Risotto

Ingredients

• 400 g smoked haddock ((Note 1))
• 4 spring onions/scallions (thinly sliced (Note 2))
• 2 large leeks (thinly sliced (Note 3))
• 1.5 litres fish stock ((Note 4))
• 30 g butter
• 4 garlic cloves (crushed )
• 280 g risotto rice ((Note 5))
• 200 ml white wine ((Note 6))
• 1/2 lemon (juice and zest* )
• 40 g Parmesan ((Note 7))
• 5 tbsp crème fraîche ((Note 8))
• 1/2 tsp ground black pepper
• salt to taste (optional (Note 9))
• 1 large handful fresh parsley (chopped (Note 10))

Instructions

1. 1

   Place a large frying pan on a medium heat and add half of the butter.

2. 2

   Add the smoked haddock fillets when the pan is hot and fry for a few minutes on each side until lightly browned and cooked through. Then remove from the pan and set aside.

3. 3

   Melt the remaining butter and add the spring onions/scallions and leeks. Sauté for about 5 minutes until the leeks soften and become fragrant.

4. 4

   Add the garlic and cook for a minute or two until fragrant.

5. 5

   Add the risotto rice and stir well. Cook for 1-2 minutes until the rice grains become hot.

6. 6

   Pour in the white wine and simmer while stir continuously until reduced by half.

7. 7

   Begin adding the warm fish stock to the rice, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is al dente and creamy in texture.

8. 8

   Stir in the crème fraîche, Parmesan, ground black pepper, and add salt to taste. Cook for an additional 2-3 minutes until all the ingredients are combined and the Parmesan has melted.

9. 9

   Remove from the heat and stir in the lemon juice and zest, and cooked smoked haddock.

10. 10

    Serve immediately topped with fresh parsley.