Smoked Haddock with Beetroot Risotto and Garlicky Greens - a colourful and balanced dinner that everyone will love. Full of flavour!!

Smoked Haddock with Beetroot Risotto and Garlicky Greens

Smoked Haddock with Beetroot Risotto and Garlicky Greens - a colourful and balanced dinner that everyone will love. Full of flavour!!
Course Dinner
Cuisine British
Keyword Any Time Of the year, Date Night
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Author Nicky Corbishley

Ingredients

Roasted Beetroot:

  • 400 g approx. 3 medium fresh beetroot, peeled and chopped into small chunks
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Risotto:

  • 2 tbsp olive oil
  • 1 onion peeled and finely chopped
  • 2 garlic cloves peeled and minced
  • 250 g arborio rice
  • 120 ml white wine
  • 900 ml hot chicken or vegetable stock
  • 50 g parmesan, grated
  • Juice of ½ a lemon
  • Good pinch of salt and black pepper
  • handful chopped dill

Also:

  • 2 packs of chilled Saucy Fish Co. Smoked Haddock with Vintage Cheddar and Chive Sauce
  • Garlicky Spring Greens:
  • 2 tbsp unsalted butter
  • 2 garlic cloves peeled and minced
  • 1 head of spring greens sliced
  • pinch of salt and black pepper

Instructions

  • Heat oven to 180C/350F. Toss beetroot ingredients together, roast for 20-25 minutes until tender.
  • Place half of the beetroot into bowl or jug and blend. Put to one side. Keep the oven at 180C/350F for the fish.
  • Next start on the risotto. Heat 1tbsp of oil in a large frying pan (skillet), add the onion and cook for about 5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
  • Continue until all the stock is used, and the risotto is tender, with a slight bite (you can add a little more stock or just-boiled water if needed). This process should take around 20 minutes, so you'll need to cook the fish and greens during this time (see below). Once the risotto is ready, add the pureed beetroot, parmesan, lemon juice, salt and pepper. Stir together until fully combined, then stir in the chopped beetroot and dill. Allow to cook for further 2 minutes to heat the beetroot through.
  • 15 minutes before the risotto is ready, place the foil bake bags of Smoked Haddock with Vintage Cheddar and Chive Sauce on a large baking tray, in a single layer and cook for 15 minutes.
  • A few minutes before the risotto and fish are ready, cook the spring greens by melting the butter in a large frying pan (skillet) over a medium heat. Add the garlic and cook for one minute, then add the spring greens, salt and pepper, and toss through the butter for 2-3 minutes until the spring greens are shiny and wilted.
  • To finish, divide the risotto and spring greens between 4 plates and top with smoked haddock. Drizzle over the vintage cheddar and chive sauce.

Notes

Nutritional Information is estimated per serving.

Nutritional Information

Calories: 725kcal | Carbohydrates: 81g | Protein: 41g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 23mg | Sodium: 1495mg | Potassium: 962mg | Fiber: 12g | Sugar: 15g | Vitamin A: 3035IU | Vitamin C: 77.6mg | Calcium: 257mg | Iron: 4.6mg
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