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Dinner | Fish

Smoked haddock and poached egg risotto

Protect your metabolism, heart, cells and organs with this quick and simple savoury risotto

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Smoked haddock and poached egg risotto recipe
Serves:
4
Preparation:
10 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Fish, Eggs, Gluten, Sulphur dioxide, Celery
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What are the health benefits of Smoked haddock and poached egg risotto?

Protect your metabolism, heart, cells and organs with this quick and simple savoury risotto

 

Ingredients

Method

Ingredients

350g arborio rice nutritional information
350g arborio rice
40g unsalted butter nutritional information
40g unsalted butter
200g smoked haddock, skinned nutritional information
200g smoked haddock, skinned
200g/4 eggs nutritional information
200g/4 eggs
140g/1 small leek, trimmed and finely chopped nutritional information
140g/1 small leek, trimmed and finely chopped
200ml whole milk nutritional information
200ml whole milk
10g/handful parsley, finely chopped nutritional information
10g/handful parsley, finely chopped
2 litres vegetable stock, kept simmering (30g/3 x stock cubes) nutritional information
2 litres vegetable stock, kept simmering (30g/3 x stock cubes)
5ml/a dash of white wine vinegar nutritional information
5ml/a dash of white wine vinegar
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Poach the smoked haddock in a shallow pan of boiling water for 5 minutes or until it flakes easily. Remove and set aside.
2) Melt half the butter in a large pan and fry the leek gently (don't let it brown).
3) Add the rice, stirring constantly for about 5 minutes until it’s translucent.
4) Add 3 ladlefuls of hot stock and stir until the rice has absorbed the liquid.
5) Lower the heat and continue this process until the risotto is al dente.
6) Next add the cooked, flaked haddock, and when it has been thoroughly mixed into the risotto, add the milk and continue to cook until it has been absorbed.
7) Remove it from the heat and add in the remaining butter and half the parsley.
8) Season to taste, then cover and leave to rest.
9) Half fill a pan with hot water and add the white wine vinegar.
10) Bring to simmering point and poach the eggs by breaking them carefully into the boiling water.
11) When the eggs are cooked, stir the risotto one more time, then transfer to 4 warmed soup plates.
12) Top each with an egg and a sprinkle of parsley, and serve immediately.

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