Smoked haddock risotto | Recipe Binder

Ingredients

• 1 Arbroath smokie (or 1-2 pieces of smoked haddock, mackerel, or salmon, or leftover cooked fish. NB your smoked fish should be “hot-smoked”, ie. having the consistency of cooked fish.)
• 1 cup risotto rice (e.g. Arborio)
• 1 litre vegetable stock (I use a stock cube)
• 1 glass white wine
• 1 onion
• 2 garlic cloves
• 1 lemon
• butter/olive oil
• parmesan cheese
• parsley
• ground black pepper