It was on a date with my then gorgeous new boyfriend (now gorgeous, wonderful husband) at Bank in London that I first had smoked haddock risotto and I just loved it. They served it with a poached egg which was entirely divine and if I could manage to poach an egg myself I’d serve mine with one too (I know, I know, but for some reason, I just cannot get my head around poaching eggs, they always go wrong). I loved it so much I went looking online for recipes and discovered one on the BBC Good Food website.
I’d like to point out I am certainly no Delia Smith or Nigella, but this recipe works time after time and I’ve never managed to mess it up. Over time I’ve changed and adapted it to our taste, added in peas and sometimes broad beans etc, but fundamentally the method has always stayed the same.
A few extra bits…
I like to use the Knorr Herb Infusion pots to
Then, I have been known to add in a white wine stock cube (Tesco own brand) if I don’t have any actual white wine available. It works really well.
If you aren’t a fish fan, you can change it up to chicken, just brown it off first before adding the leeks and peas etc. As I mentioned above, I have added in different veg too, peas, broadbeans, really whatever you fancy.
Anyhoo, that’s the recipe for you all and I hope you enjoy it – do let me know if you try it!