Smoked haddock risotto | Recipe Binder

Name: 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

www.recipebinder.co.uk

This delicious recipe uses Arbroath Smokies - easy to find on the east coast of Scotland, not so much elsewhere. It will work just as well using other kinds of smoked fish, or leftover cooked fish.

View full recipe on www.recipebinder.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipebinder.co.uk.

Share this recipe:

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