Recipe

Creamy Haddock and Tomato Risotto

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Creamy Haddock and Tomato Risotto

Who can say no to creamy cheesy rice with this blushed tomato and mozzarella take on a classic Blanco risotto served with seared haddock.




Ingredients to serve 2

  • 2 x Haddock Fillets
  • ½ x Onion - diced
  • 15g x Crushed Garlic
  • 5g x Thyme - leaves pulled from stem
  • 100g x Arborio Rice
  • 100ml x Cream
  • 10g x Parmesan
  • 40g x Grated Mozzarella
  • 150g x Cherry Tomatoes
  • 100g x Peas
  • 10g x Butter (from your pantry)
  • 3-4 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Haddock Fillets
  • 1 x Onion - diced
  • 30g x Crushed Garlic
  • 10g x Thyme - leaves pulled from stem
  • 200g x Arborio Rice
  • 200ml x Cream
  • 20g x Parmesan
  • 80g x Grated Mozzarella
  • 300g x Cherry Tomatoes
  • 200g x Peas
  • 20g x Butter (from your pantry)
  • 6-8 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your thyme thoroughly and drain on paper towel.

Gino's Tip

Please check your fillets for any bones. You will find them running along the centre of the portions that come from the upper fillets, not the tail end ones as much.

Step 1 - Creamy Risotto

Heat a large casserole pan over medium-high heat. Add a dash of olive oil and fry your diced onion, crushed garlic, and pulled thyme for 3-4 minutes until soft. Now add your arborio rice and cook until the rice looks translucent. Proceed to add half a cup of water and reduce your heat and cook while stirring regularly, until the water is almost absorbed. Repeat the process of adding water until you have no water left and the rice is "al dente". Your risotto should be done in 17-20 minutes, but if it isn't cooked to your desired doneness continue the process by adding more water. Lastly, fold in your peas, cream, and grated parmesan and cook for 2-3 minutes. Season to taste with salt and pepper.

Step 2 - Pan-Fried Tomatoes and Peas

Heat a large frying pan over medium-high heat, add a drizzling of olive oil and once your pan is just about smoking add your cherry tomatoes and cook for 4-5 minutes until they blister and soften. Transfer to a plate and give your large frying pan a quick wipe.

Step 3 - Mozza Haddock

Season your haddock light with salt and pepper. Heat a large frying pan over medium-high heat, once your pan is hot, add a drizzling of olive oil, then fry your haddock for 3-4 minutes on each side until cooked through. You want to allow a sear and crust before flipping your haddock over, so give it time on each side before flipping them. Once done sprinkle over your grated mozzarella, top the pan with a lid or foil, remove from the heat, and reserve to serve.

To Serve

Divide your creamy risotto amongst your servings, top with your blistered tomatoes and cheesey haddock.