St David’s Day risotto

Celebrate St. David’s Day in fine style with this recipe for a light and creamy risotto

  • Ready in 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 397
  • fat 8g
  • saturates 4g
  • carbs 60g
  • sugars 0g
  • fibre 2g
  • protein 26g
  • salt 2g


  • 2 smoked haddock fillets (about 200g/8oz each)
  • 1 leek, trimmed and sliced
  • small knob butter
  • 300g risotto rice
  • 3 tbsp mascarpone
  • handful chives, chopped to serve, optional


  1. Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.

  2. Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.

  3. Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.

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