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Smoked Haddock and Leek Risotto with roasted Smoked Haddock and Parsley Oil

A creamy arborio rice dish featuring flaked smoked haddock, leeks, and mascarpone, topped with pan-seared roasted haddock and parsley oil.

DinnerSeafoodMain CourseRisottoSmoked Haddock
Estimated Nutrition
Calories
1008.1
kcal / serving
4032.5 kcal total
Carbs
52.1g
per serving
208.5 g total
Fat
64.5g
per serving
258.1 g total
Protein
55.4g
per serving
221.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
for the risotto
75
g
Mascarpone
110
g
Parmesan
grated
50
g
Butter
for roasted haddock
GrainsCereals
250
g
Arborio Rice
Liquids
1000
ml
Fish Stock
50
ml
White Wine
dry
NutsSeeds
1
clove
Garlic
finely chopped
4
tbsp
Parsley
flatleaf, roughly chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
bunch
Parsley
small bunch, roughly chopped
OilsFats
110
ml
Extra Virgin Olive Oil
Seafood
225
g
Haddock
undyed smoked, cooked, skin removed, flaked
440
g
Haddock
4 fillets, 110g each, undyed smoked, skin removed
Vegetables
1
piece
Shallot
finely chopped
2
piece
Leek
thickly sliced

Method

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