Smoked Haddock, Leek and Pea Risotto

I’ve been meaning to make this for ages! It’s been on and off the menu at work and it is one of my favourite things but the work version is packed with butter and parmesan and is definetly not slimming world friendly… So I thought I would make my own version that is guilt free and just as yummy.

For two people you will need:

  • 2 Smoked Haddock Fillets
  • 2 handfuls of Risotto Rice
  • 1 Shallot finely diced
  • 2 Leeks sliced and washed
  • 2 handfuls of Petis Pois
  • 2 Stock cubes (fish or chicken)
  • Chives and Parsley
  • Lemon
  • 60g of Parmesan
  • 2 tbsp of Fat Free Greek Yog

First put the Haddock skin side down on a baking tray in the oven on around 160′.

Then start sweating the shallots for around five minutes, add the leeks for another 2 minutes then the rice for another 2 minutes.

By this point the fish will be cooked, take it out and flake into chunks.

Next start adding the stock a ladle at a time, keep tasting the rice till it’s cooked… I never measure my rice and stock just keep adding stock and stirring often until it’s the consistency that I like.

I add the Peas and Haddock with about half a ladle of stock and cook for a minute on a high heat stirring to heat through.

Then turn off the heat, add lots of chopped Parsley and Chives, grated Parmesan, fat free yoghurt and the juice of half a lemon.

I love this with a runny poached egg on top, lots of black pepper and some extra herbs.

For any Slimming Worlders this is syn free if you use the cheese as your A choice.


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