Long-stem broccoli with sesame
Add a shot of colour to your meal with this bright and fresh side dish from John Torode
Baked haddock & cabbage risotto
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- 300g risotto rice
- 1l fish or vegetable stock
- 280g wedge Savoy cabbagethickly sliced
- 400g skinless smoked haddock
- 3 tbsp crème fraîche
- 50g parmesanfreshly grated
Nutrition: per serving
- kcal469
- fat10glow
- saturates4g
- carbs66g
- sugars7g
- fibre5g
- protein32g
- salt2.52g
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
step 2
Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
step 3
Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.
