Smoked Haddock With Beetroot Risotto And Garlicky Greens Recipe

Cooking Directions

• STEP 1.Start by preparing the beetroot risotto. In a large saucepan, heat some olive oil and sauté finely chopped onion until translucent. Add Arborio rice and cook for a minute, stirring constantly.
• STEP 2.Pour in a splash of white wine and let it cook until absorbed. Gradually add hot vegetable stock, stirring continuously, until the rice is cooked al dente.
• STEP 3.Stir in beetroot puree and grated Parmesan cheese. Season with salt and pepper to taste. Keep warm while preparing the haddock and greens.

Cooking Tips

• To make beetroot puree, roast beetroots in the oven until tender, then blend until smooth.
• For the haddock, lightly season with salt and pepper, then smoke it using a stovetop smoker or a smoker box on the grill.
• For the garlicky greens, sauté chopped garlic in olive oil until fragrant, then add your choice of greens (such as spinach or kale) and cook until wilted.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water to loosen the texture if needed.
• The smoked haddock is best enjoyed immediately after cooking. Serve it on top of the beetroot risotto, garnished with fresh herbs.
• Serve the garlicky greens on the side or mixed into the risotto for an extra burst of flavor.