I’ve called this a risotto but it’s got a lot less faff than a risotto, there’s no stirring required, just let the rice do its thing.
- 200g Smoked Haddock
- 45g Risotto Rice
- 45ml White Wine
- 45ml Water (from cooking the fish)
- 3 Spring Onions
Poach the fish in water, once cooked leave to one side. wash the rice and then cook in the white wine and water from the fish, bring to the boil and then simmer for 8-10 minutes. While the rice cooks, chop the spring onion and flake the cooked fish. Once the rice is cooked, stir through the onion and fish, reserving a little fish to top the risotto.