Baked Haddock & Cabbage Risotto

Baked Haddock & Cabbage Risotto
Serves 4
A simple, risotto, without all the faff! Peas and broccoli also go well in this, and someone suggested adding a splash of white wine too!
Write a review
Save Recipe
Print
Total Time
40 min
Total Time
40 min
587 calories
30 g
203 g
20 g
69 g
5 g
463 g
591 g
3 g
0 g
13 g
Nutrition Facts
Serving Size
463g
Servings
4
Amount Per Serving
Calories 587
Calories from Fat 181
% Daily Value *
Total Fat 20g
31%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 203mg
68%
Sodium 591mg
25%
Total Carbohydrates 30g
10%
Dietary Fiber 3g
11%
Sugars 3g
Protein 69g
Vitamin A
22%
Vitamin C
40%
Calcium
25%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 tbsp olive oil
  2. 1 onion, chopped
  3. 300g risotto rice
  4. 1l fish or vegetable stock
  5. 280g wedge Savoy cabbages, thickly sliced
  6. 400g skinless smoked haddock
  7. 3 tbsp crème fraîche (can use natural yoghurt)
  8. 50g parmesan, freshly grated
Instructions
  1. Heat oven to 200°C (fan oven) 180°C or Gas Mark 6.
  2. Heat oil in a 2 litre casserole dish, then soften the onion over a medium heat for about 5 mins.
  3. Tip in the rice and cook for 2 mins, stirring well.
  4. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
  5. Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 10 mins.
  6. Flake the fish into large chunks and stir into the rice with the Crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining Parmesan to serve.
  7. Try adding some smoked paprika, garlic to the onions, a courgette and 2 large mushrooms (added just after the onion/garlic).
beta
calories
587
fat
20g
protein
69g
carbs
30g
more
Simon Rochester http://www.simonrochester.co.uk/