Nutrition per portion
For a risotto recipe with a twist, try this wonderfully flavoursome combination of haddock and watercress this week and you’ll find yourself with a new family favourite.
Watercress adds a lovely peppery tastes to the smokiness of the haddock and is usually in season between April and October in the UK, so is perfect to buy throughout the summer months.
This recipe serves four and only takes half an hour to cook, so it’s a great option for a delicious but quick week night meal.
- 850ml (1½pt) fish stock
- 150ml (¼pt) whole milk
- 400g (14oz) smoked haddock
- 40g (1½oz) butter, plus a little extra, to serve
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 300g (10oz) risotto rice
- 150g (5oz) watercress, roughly chopped
- good squeeze of lemon juice
- 25g (1oz) Cheddar, finely grated
Bring the stock and milk to the boil in a wide saucepan. Reduce to a gentle simmer then add the haddock, cover and poach for 3 or 4 minutes. Remove and set aside.
Heat a heavy-based saucepan on a medium heat, melt the butter then add the onion. Cook, stirring often, until soft and translucent. Add the garlic and cook for 1 minute. Now add the rice, mixing well to coat every grain.
Add the stock mixture, a ladleful at a time, stirring continuously. Continue in this way until all the stock mixture is used and the rice is cooked but still has bite. This will take 15 to 20 minutes.
Add the watercress and lemon juice, and season with pepper (you probably won’t need salt). Flake over the haddock, and add a little butter and the Cheddar. Cover and leave for 2 minutes. Stir gently to combine the mixture, and serve.