Smoked haddock risotto

Preparation time: 20 mins Cooking time: 25 mins Easy - for beginners Serves: 2


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.


  • 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


  1. Flake the fish into small, bite-sized pieces, scrupulously removing all bones. Put to one side.
  2. Put your vegetable stock cube in 1L boiling water and leave it to simmer in the background.
  3. Melt a little butter with some olive oil in a pot. Add the onion and garlic and fry over low heat for 10 mins.
  4. Add the risotto rice, stir, and fry for a minute or two.
  5. Add the white wine and let it reduce (you may need to turn the heat up)
  6. When the wine has nearly disappeared, add two ladelfulls of stock and turn down the heat to low so the risotto is just lightly simmering. Stir occasionally. When this liquid is nearly all absorbed, add another two ladelfulls, and so on. You will need to continue doing this for around 20 minutes, until the rice is cooked through. (Boil the kettle and use this in case you run out of stock)
  7. Just before you add your final ladelfulls of stock, add the fish and stir it in through the rice.
  8. When all the stock is absorbed and the rice is cooked (check by tasting), turn off the heat. Add the juice of a half (or whole) lemon.
  9. Add chopped parsley, ground black pepper, and parmesan cheese.
  10. Enjoy!


Main  · Fish  · Rice  · Risotto

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