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Risotto of Smoked Haddock and Mushrooms

Ready in 30 mins

Recipe by Graham 

An easy, recipe with lots of taste. This luxurious smoked haddock risotto makes a quick and nutritious midweek meal. Smoky, flaked haddock fillets work wonders in this creamy mushroom risotto. This dinner idea makes an easy, nutritious midweek supper that also packs up as a delicious lunch for the next day. You can also freeze this risotto to keep for when you're short on time.

I recommend using a thick bottom pan which will make sure that the rice cooks through slowly until it’s creamy as you will have to build it up with adding stock gradually and let it reduce.

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Risotto of Smoked Haddock and Mushrooms

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

Serves 4:

1¼ lb mushrooms
1 chicken stock cube
1¼ lb smoked haddock
3 tablespoons olive oil
12 oz Arborio rice (or Basmati)
4 fl oz dry white wine
4 oz grated Parmesan cheese
¼ pint crème fraîche
2 sprigs parsley

How to Cook Risotto of Smoked Haddock and Mushrooms

  1. Wash and slice the mushroom. Add to a frying pan with a little butter and cook gently to remove any water (about 5-10 minutes). While the mushrooms are cooking. Place the haddock in a pan of boiling water, reduce the heat and simmer for about 5 minutes, turning once if necessary. Remove the fish from the pan and allow to cool a little. Once cooled, remove the skin and gently flake the flesh.
  2. Dissolve a chicken stock cube in 450ml - ¾ pint of water and keep warm. Put 2 tablespoons of olive oil in a large frying pan on a medium heat and add the rice. Stir to coat all the grains until they become a little transparent (about 3-4 minutes). Add the wine and stir.
  3. Add the stock very gradually to build up the risotto. Do not under any circumstances add the stock all at once as you might end up with sloppy instead of creamy risotto. Wait until the rice absorbs the previous stock before adding more. After about 15 minutes, the rice will be soft and creamy. Turn off the heat, sprinkle with the Parmesan and cover with a lid or with aluminium foil.
  4. Heat a tablespoon of olive oil in a pan. Add the mushrooms and haddock. Mix together and add the cream. Warm for a few minutes then stir into the risotto. When ready to serve, sprinkle the risotto with fresh chopped parsley.
GRAHAM'S HOT TIP:
When you add the stock make sure that the stock is warm not cold. If you add cold stock to the rice, it will stop the cooking procedure.