Smoked Haddock With Beetroot Risotto And Garlicky Greens Recipe

Recipe By Slurrp

Smoked Haddock with Beetroot Risotto and Garlicky Greens is a delicious and nutritious dish that combines the smoky flavor of haddock with the earthy sweetness of beetroot. The creamy risotto is infused with beetroot puree, giving it a vibrant pink color and a subtle earthy taste. The haddock is gently smoked, adding depth of flavor to the dish. Served with garlicky greens, this recipe is a perfect balance of flavors and textures.

5
14 Rating -
Rate
Non Vegdiet
1hr 15minstotal
15minsPrep
1hr Cook
1hr 15m.total
15m.Prep
1hr Cook
Smoked Haddock With Beetroot Risotto And Garlicky Greens
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ingredients serve

Ingredients for Smoked Haddock With Beetroot Risotto And Garlicky Greens Recipe

  • as needed Smoked Haddock Fillets
  • as needed Beetroot
  • as required Arborio Rice
  • as per your need Onion
  • as required White Wine
  • as per your need Vegetable Stock
  • as per your need Parmesan Cheese
  • as per your need Salt And Pepper
  • as needed Garlic
  • as needed Olive Oil
  • as required Greens

Directions: 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.
Nutrition
value
1034
calories per serving
52 g Fat65 g Protein67 g Carbs8 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    65g
  • Carbs
    67g
  • Fiber
    8g

MacroNutrients

  • Carbs
    67g
  • Protein
    65g
  • Fiber
    8g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    585mg
  • Iron
    8mg
  • Vitamin A
    342mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    1mg
  • Vitamin B9
    154mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    20mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    185mg
  • Manganese
    3mg
  • Phosphorus
    903mg
  • Selenium
    57mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp