Smoked haddock, pumpkin & butternut squash risotto
Ingredients
Serves 2-4
- 1/2 butternut squash, peeled, deseeded and chopped into 3cm chunk
- 1/2 pumpkin (I use the silver one called Crown Prince), peeled, deseeded and chopped into 3cm chunks
- 280g smoked haddock fillets, skin on
- 100ml milk
- 1 onion, peeled and finely diced
- 1/4 fennel, finely diced
- 100g risotto rice
- 2 tablespoon rapeseed oil
- 400ml hot stock or boiling water mixed with 1 teaspoon of vegetable bouillon
- 1-3 tablespoons of hot water to loosen at the end
- 2 spring onions, ends removed and finely sliced
- 2 handfuls of flat leaf parsley, finely chopped
- Juice of 1/2 a lemon
You will need a roasting tin, small saucepan and a large frying pan.
Timings
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Smoked haddock, pumpkin & butternut squash risotto
Roasting the pumpkin and butternut first adds flavour and sweetness to this very comforting meal. It’s a bit like a kedgeree (but more luxurious and silky) so any leftovers work brilliantly heated up the next day with a couple of hot boiled eggs. Packed full of nutrients, the steeped milk adds the salty creaminess to give it that oomph that only smoked haddock can give. I wish my children and Jase would eat it but (for now at least) it’s all the more for me!
Method
Preheat the oven to 180/350/gas 4.
Place the chopped pumpkin and butternut in a roasting tin and drizzle with 1 tablespoon of rapeseed oil. Season with salt and pepper. Place in the oven for 20-25 minutes until the pumpkin and butternut are soft.
Meanwhile, place the smoked haddock in a small saucepan and pour over the milk. Bring to a slight simmer and cook for 5 minutes. Remove from the heat and set to one side.
Next, heat the second tablespoon of rapeseed oil in a large frying pan over a medium heat. Add the onion and fennel and sautƩ for 10 minutes until soft and translucent.
Add the risotto rice and stir well for 1 minute.
Next add a ladle of hot stock and stir. Continue stirring until all the liquid has been absorbed. Repeat this process for 20 minutes until the rice is al dente and you have used up all of the stock.
Add two ladles of hot milk and stir well. Then add the pumpkin and butternut and give the risotto a really good stir to combine the vegetables and rice. It will thicken which is okay.
Flake the smoked haddock off the skin and carefully stir it in to the risotto. Add the final ladle of hot milk and stir.
Finally add the spring onions, parsley and lemon juice. If you feel it needs loosening a little, add a tablespoon of hot water in one at a time, stirring well before each addition.
DOWNLOAD OR PRINT RECIPE HERE.
This risotto freezes well in portions and I like to know it’s there for me as an easy supper whilst Jase is travelling with work. Defrost a portion in the fridge, cover with cling film and pop it in the microwave until piping hot.”Ā
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