Smoked Haddock Risotto

Smoked haddock is packed full of protein but it does tend to make the house whiff! I found this method of covering the fillets in boiling water, reduces the time it takes to cook them, and removes some of the salt along with the lingering odour!

For this recipe I used:

• 200g (approx) pack of smoked haddock

• 250g arborio rice (if you haven’t got any, use long grain or basmati even!)

• couple of cloves of garlic (can omit or substitute with onion)

• large knob of butter

• 1/2 litre stock (I used a knorr vegetable pot made up with boiling water)

• large handful of frozen peas

My midweek evening meals have to be prepared in under 30 minutes and preferably in one pot - I use a large wok. This is really delicious but if its not filling enough, you can top with a poached egg to up the protein. Can be served as it is or with additional vegetables.

Watch the video below for the method.

Enjoy!

Recipe for Smoked Haddock Risotto