Smoked Haddock and Green Herb Risotto

Smoked Haddock and Green Herb Risotto
Fishboxer Seafood Scotland from














  • 4 x 130g smoked haddock portions
  • 460g Arborio rice
  • 100ml olive oil
  • 1 onion
  • 2 garlic cloves
  • 250ml white wine
  • 1.5l fish stock
  • 50g cream cheese
  • 50g parmesan
  • 25g fresh herbs eg parsley, tarragon, dill and chives
  • 1 lemon
  • Salt and pepper (to taste)





























  1.  Dice the smoked haddock portions.
  2.  Finely chop the garlic and herbs and dice the onion.
  3.  Grate the parmesan
  4.  Sweat the onion in olive oil in a heavy saucepan.
  5.  When soft, add the rice and stir constantly for approximately 5 minutes, until all of the rice grains are coated in oil.
  6.  Add the garlic and stir for a further minute, turning the heat up to full.
  7.  Add the white wine and stir until absorbed.
  8.  Gradually add the stock, 200ml at a time ,stirring until absorbed.
  9.  After approximately 8 minutes, taste the rice for consistency. It should have a bite but not be crunchy or chalky.
  10.  Add the smoked haddock, cream cheese and parmesan.
  11.  Stir through and adjust consistency to your liking with a little more stock.
  12.  Add the fresh herbs, a squeeze of lemon juice and season to taste.
  13.  Cook for 3 to 4 minutes until the smoked haddock is cooked.
  14.  Serve immediately.