Smoked Haddock And Bacon Risotto Recipe

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serves:

4

Skill:

easy

Total Time:

00:30

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 620 kCal 31%
Fat 23g 33%
  -  Saturates 10g 50%

For a super quick dinner that really does taste great, try this simple risotto recipe this week. Using bacon and smoked haddock, this dish is full of flavour and makes a really creamy risotto that the whole family will love. It also makes a great dinner party recipe.

Plus, its’ all done in one dish and ready in half an hour – what more could you want?

HOW TO MAKE SMOKED HADDOCK AND BACON RISOTTO

Ingredients

  • 1tsp olive oil
  • 6 thick rashers smoked streaky bacon, snipped into small pieces
  • 25g butter, plus extra to finish
  • 1 onion, peeled and finely chopped
  • around 1 litre chicken stock
  • 300g smoked haddock
  • 300g risotto rice
  • 3-4tbsp white wine or dry vermouth
  • 50g Parmesan cheese, finely grated
  • a handful of parsley leaves, chopped

Method

  • Heat the oil in a sauté pan and add the bacon. Fry until crisp, then set aside. Reduce the heat, add the butter and onion and soften for 5 minutes.

  • Meanwhile, bring the stock to a simmer and poach the haddock for 4-5 minutes; remove with a slotted spoon and set aside. Keep the stock simmering.

  • Add the rice to the onions. Coat well in the butter and cook for a minute. Turn up the heat, add the wine or vermouth and let it bubble for a few minutes.

  • Add enough stock to cover the rice and simmer for 5 minutes. Stirring constantly, gradually add the remaining stock.

  • When the rice is cooked through, add the bacon, fish and half the Parmesan, and continue to stir for a couple more minutes. Add a knob of butter and leave to rest for a few minutes, then add the rest of the Parmesan and the parsley.

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