• 4 tbsp (60ml) olive oil
  • 1 finely chopped onion
  • 400g skinned and de-boned smoked haddock
  • 300ml NESTLÉ CREAM
  • 300g risotto rice
  • Small glass of white wine (optional)
  • 4 cups (1L) of hot fish or chicken stock
  • 200g fresh green beans
  • ¼ cup (60ml) grated Parmesan cheese
  • Salt and pepper
  • Parmesan
  • Spring onion


  • Preheat the oven to 200ºC.
  • In a large saucepan, heat 4 tbsp (60ml) olive oil and add 1 finely chopped onion and cook for 8 minutes until soft.
  • Place 400g skinned and deboned smoked haddock and 300ml NESTLÉ CREAM in a small baking dish and cover with tin foil.
  • Place in the oven for 10-12 minutes until cooked, then remove and set aside.
  • Add 300g risotto rice to the onions and continue to stir until the rice is translucent, then add a small glass of white wine (optional).
  • When reduced, slowly add 4 cups (1L) of hot fish or chicken stock a little at a time, stirring occasionally.
  • When the rice is almost cooked, add 200g fresh green beans, topped and tailed, and cook for 2 minutes.
  • When the rice is cooked, break up the haddock slightly and add it to the rice with the NESTLÉ CREAM.
  • The haddock should break up a little more as you stir.
  • Turn off the heat and add ¼ cup (60ml) grated Parmesan cheese and season with salt and pepper.
  • Serve with extra Parmesan sprinkled over the top and garnish with finely sliced spring onion.

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