Smoked Haddock Risotto with Pancetta

A creamy arborio rice dish featuring poached smoked haddock, crispy pancetta, and aromatic spices, finished with a poached egg.

Dinner Pork Seafood Rice Risotto

Estimated Nutrition

Calories

546.3

kcal / serving

2185 kcal total

Carbs

49.1g

per serving

196.5 g total

Fat

25.6g

per serving

102.4 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Milk

null

Butter

null

Mascarpone

null

piece

Egg

poached

Fruits

piece

Lemon Juice

squeeze

GrainsCereals

225

Arborio Rice

null

Liquids

500

Fish Stock

vegetable stock alternative

Meat

piece

Pancetta

thin strips; streaky bacon alternative

NutsSeeds

piece

Bay Leaf

null

tsp

Thyme

null

tsp

Curry Powder

medium strength

0.5

handful

Parsley

chopped

OilsFats

tbsp

Olive Oil

null

Seafood

285

Smoked Haddock Fillet

un-dyed

Vegetables

piece

Shallot

null

Petit Pois Peas

frozen

Method

Sweat shallots in a large pan over medium heat, then stir in bay leaf, thyme, and curry powder.

Add rice and stir to coat grains thoroughly with the mixture.

Gradually stir in 500ml stock one ladle at a time until liquid is absorbed over 15 minutes.

Add 65g peas to the rice and stir them in.

Poach 285g haddock in 500ml milk for 2 minutes, then flake the fish into the risotto without skin.

Fry 3 strips of pancetta until crispy and set aside in a warm place.

Fold 20g butter, parsley, and 20g mascarpone into the risotto.

Serve risotto on a plate topped with crispy pancetta and a poached egg.