Home / Dinner Smoked Haddock and Green Bean Risotto
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
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.