Smoked Haddock, Leek and Pea Risotto

This is one of my favourite Risottos. The Smoked Haddock with a Poached Egg on top is just like a proper bowl of comfort food!

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 Cream Cheese

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, Cream Cheese 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.

Enjoy!

L x