Smoked Haddock and Green Herb Risotto

Prep time: 5 minutes
Cooking time: 16 – 20 minutes
Serves: 2

  1. Heat the oil in a heavy based saucepan. Add the onion and cook gently for around 5 minutes, until it’s softened but not browned. Then add the garlic and cook for 1-2 minutes.
  2. Add the rice to the onions and garlic, and stir constantly for a few minutes until all the grains are coated in the oil.
  3. Add the wine and stir until it’s all been absorbed. Add a ladleful of the hot stock and simmer, stirring continuosuly, until all the liquid has been absorbed. Continue adding the stock, a ladleful at a time, stirring continuously.
  4. After about 12 minutes, check the rice for consistency – while it still has plenty of bite (without being crunchy or chalky), add the smoked haddock with another ladleful of stock. Cook for about 3-4 minutes, stirring gently, until the fish is just cooked through and the rice is tender but not mushy – add a little more stock if you need to alter the consistency.
  5. Add the cream cheese, parmesan, herbs and lemon juice, to taste. Season with black pepper and serve immediately, garnished with the mixed leaves and cherry tomatoes.


  • 2 x 170g smoked haddock fillet, diced
  • 2tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 350g Arborio or risotto rice
  • 200ml white wine
  • About 1.2ltr hot reduced-salt fish stock
  • 50g reduced-fat cream cheese
  • 25g parmesan, finely grated
  • Small bunch fresh herbs eg parsley, tarragon, dill and chives
  • Lemon juice, to taste
  • Mixed leaves and cherry tomatoes, to garnish

Recipe courtesy of