• 1 knob of butter
  • 1 leek, finely chopped
  • 1 large garlic clove, finely chopped
  • 150 g risotto rice
  • 125 ml white wine (optional)
  • 725 ml hot chicken stock
  • 250 g undyed smoked haddock, skin on
  • 25 g parmesan, finely grated
  • 50 g pea shoots, roughly chopped
  • Juice of 1 lemon


  1. 1

    Melt the butter in a deep frying pan. Add the finely chopped leek and garlic to the pan. Cover and cook over a low heat for 8 minutes or until very soft. 

  2. 2

    Uncover and add the rice; cook and stir for 2 minutes. Increase the heat, add the wine if using, and bubble until absorbed (if not using, increase the stock by 100ml). Add a ladleful of stock and stir until absorbed; repeat until you’ve added all the stock.

  3. 3

    Meanwhile, put the haddock in a pan with just enough water to cover it. Cover and bring to the boil over a medium heat, then reduce the heat; simmer for 4-5 minutes until cooked through. Remove from the heat, drain, then flake the fish into large pieces, discarding the skin. 

  4. 4

    When the rice is al dente, remove from the heat and stir in half the parmesan. Add the roughly chopped pea shoots to the rice, reserving a few, then stir in the haddock. Add lemon juice and seasoning to taste. Cover and set aside for 1 minute.

  5. 5

    Serve with the remaining parmesan and the remaining pea shoots. 

Nutritional Details

Each serving provides
  • Energy 2131kj 509kcal 25%
  • Fat 10.7g 15%
  • Saturates 6.1g 31%
  • Sugars 2.6g 3%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

11.4g carbohydrate 0.3g fibre 5.7g protein

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