The saltiness of the smoked haddock and cheese perfectly complement the cabbage, and the risotto provides that comfort food feeling. A one-pot dish, this cabbage and smoked haddock risotto recipe is made with few ingredients and minimal effort. The only fresh ingredients needed are onion and cabbage.
Serves 2
Ingredients
- Olive oil 1 tbsp
- Onion 1 white, chopped
- Risotto rice 200g
- Vegetable stock 800ml
- Cabbage white 1/4 large or 1/2 small, thickly sliced
- Smoked haddock 400g, skinless
- Yoghurt 3 tbsp
- Parmesan or other hard cheese 50g, grated
- Parsley 1 tsp dried or 1 tbsp fresh
- Lemon 1/2
Method
Step 1
Heat the oven to 200C / 180C Fan / gas mark 6. Heat the oil in a large ovenproof pan or casserole dish. Add the onion and cook for a few minutes until softened.
Step 2
Add the risotto rice, stirring well to coat. Add the stock and bring to the boil.
Step 3
Stir in the cabbage, cover tightly with a lid or foil, and bake for 20 minutes.
Step 4
Remove from the oven, stir again. Lay the skinless fish over the top of the rice. Replace the lid or foil and bake for another 5-7 minutes.
Step 5
Remove from the oven. Use a fork to flake the fish into the rice, stirring in well. Stir in the yoghurt, parsley and half of the grated parmesan. Season with pepper. Only add salt if needed, so taste it first. Serve with the remainder of the parmesan grated over the top, and a wedge of lemon.
Make this simple cabbage and smoked haddock risotto recipe and enjoy some well-deserved comfort food. Hardly any washing up to do either!
TIP: Avoid seasoning any smoked fish dish with salt until you have tasted it first, because the meal may already be salty enough.
