Baked Smoked Haddock Risotto

There no stirring involved in this delicious risotto as it cooks in the oven, leaving you free to get on with other things. With extra flavour, wonderfully creamy and smoky is an absolute heaven mid-week dinner.

Serves: 4

Prepare: 10 minutes

Cook: 1 hour

Ingredients:

• 280g Arborio risotto rice
• 200ml dry white wine
• 1 litre vegetable stock
• 1 tsp olive oil
• 1 large onion, sliced
• 3 garlic cloves, finely chopped
• 300g thick cut cavolo nero, stems removed
• 250g smoked haddock fillets
• 1 lemon, zest
• 100g parmigiano reggiano, finely grated

1. Preheat the oven to 180°C, gas mark 4. Put the oil in a flameproof casserole dish (or oven-proof pan) over a medium-high heat. Fry the onion and garlic with a pinch of salt for 3-4 minutes, stirring occasionally, until the onion is starting to soften. Add the rice and cook, stirring for 2-3 minutes. Pour in the white wine and simmer for 2 minutes until mostly evaporated, then add the stock. Bring to a simmer, cover and transfer to the oven for 35 minutes.

2. Stir in the cavolo nero, then nestle the fish on top. Cover and return to the oven for about 15 minutes., until the haddock is cooked through and opaque. Roughly break up the fish with a fork, then stir it through the rice. Season, then stir the lemon zest and most of the cheese. Serve with the remaining cheese and freshly ground black pepper.