Smoked Haddock & Watercress Risotto

One of the perks of being called Rosie is that people buy you lovely things like Spooning with Rosie. It’s an absolutely cracking cookbook, and here is a recipe from it which might be one of my favourites. (Or is it the south Indian stuffed squid with jeera rice and tumeric cabbage? Or the amazing peanut and pumpkin curry…). Also, it’s a risotto that doesn’t need cheese. Crazy but true!

Smoked Haddock and Watercress Risotto

2tbsp olive oil

50g butter

2 shallots (2 wee onions will do)

200g Arborio rice

600ml fish/vegetable stock

200ml extra dry vermouth (I usually use white wine with no ill effects)

6 spring onions (I’ve missed these out and it’s been ok, but they are good)

125g watercress

250g smoked haddock, skinned and cut into ~2cm cubes

Freshly ground black pepper

  • Heat the oil and half the butter over a low heat
  • Add the finely chopped shallots/onions (the smaller the better!) and sweat for a few minutes til nice and soft
  • Add the rice and stir for a few minutes until each grain is coated in oil
  • Next take the stock and wine/vermouth and add them, a little at a time, to the rice – stirring all the while – in theory you should be able to stretch this out over 20 minutes if yr good!
  • Add the chopped spring onions, and when the rice is plump but still al dente, turn the heat off and add the watercress and fish
  • Add the rest of the butter and loads of black pepper
  • Mix in well and put the lid on the pan and leave it for 5 min


p.s. checking Rosie Lovell’s blog, I see she has an equally wonderful looking varient – Smoked Mackerel and Courgette risotto… mmm.


About Rosie

Scientist, producer, data-lover, bicyclist, taker of photos, and forever maker of things
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