This comforting risotto makes the ideal midweek meal, or dinner party starter. For the perfect poached eggs every time, check out our tip below.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
536
Ingredients
200 g smoked haddock
50 g butter
1 large leek, white part only, finely sliced
150 ml dry white wine
300 g arborio rice
1 l hot chicken stock
4 large eggs
1 Tbsp. freshly chopped parsley to garnish
Directions
Step 1
Put the haddock into a dish, pour over boiling water, cover and leave to stand for 10min. Flake the fish into bite-sized pieces, discarding the skin and the bones.
Step 2
Melt half the butter in a heavy-based pan. Add the leek and cook gently, stirring occasionally, for 15min until softened. Add the wine and boil rapidly until almost all the liquid has evaporated. Add the rice and cook, for 1min, stirring to coat the grains.
Step 3
Put the stock into a pan, bring to the boil, then keep at a gentle simmer. Add
a ladleful of the hot stock to the rice. Simmer, stirring, until all the liquid has been absorbed. Continue adding the stock, a ladleful at a time, until the rice is tender but still has some bite. This will take about 20min. You may not need to add all the stock.
Step 4
Meanwhile, bring a wide shallow pan of water to the boil. Crack an egg into a cup, turn off the heat under the pan and slip in the egg close to the water. Repeat with the other eggs and cover the pan. Leave to stand for 3min.
Step 5
Before adding the last ladleful of stock, stir in the pieces of fish and the remaining butter and check the seasoning. Heat the risotto through, adding the remaining stock if necessary. Remove the eggs with a slotted spoon and trim. Top each serving of risotto with a poached egg and a sprinkling of parsley.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
