Baked Haddock & Cabbage Risotto
This delightful recipe brings together the rich flavors of smoked haddock, the hearty texture of risotto rice, and the gentle crunch of Savoy cabbage. With a creamy finish from crème fraîche and a sprinkle of Parmesan, this dish is a comfort food favorite that is sure to warm both hearts and bellies alike.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion , chopped
- 300g risotto rice
- 1l fish or vegetable stock
- 280g wedge Savoy cabbages , thickly sliced
- 400g skinless smoked haddock
- 3 tbsp crème fraîche
- 50g Parmesan , freshly grated
Instructions
- Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
- 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 5 mins.
- 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.
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 469 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 2.52 milligram of sodium
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