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
200g
smoked haddock
50g
butter
1
large leek, white part only, finely sliced
150ml
dry white wine
300g
arborio rice
1l
hot chicken stock
4
large eggs
1Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
