Ingredients:

  • 1 cup (200g) Arborio rice
  • 4 cups (960ml) chicken or vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • 1 cup (150g) frozen peas
  • 1 cup (120ml) dry white wine (optional)
  • 1 cup (150g) smoked haddock, skinned and flaked
  • ½ cup (50g) grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. In a medium saucepan, heat the chicken or vegetable broth over low heat.
  2. In a large skillet, heat olive oil and butter over medium heat.
  3. Add chopped onion and sauté until translucent (about 5 minutes).
  4. Stir in minced garlic and cook for an additional minute.
  5. Add Arborio rice to the skillet and stir to coat in the oil, cooking for 2-3 minutes until slightly translucent.
  6. (Optional) Pour in white wine, stirring until fully absorbed.
  7. Ladle in warm broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next. This takes about 20 minutes.
  8. With the last ladle of broth, stir in the frozen peas and flaked smoked haddock. Cook until heated through.
  9. Stir in grated Parmesan cheese, and season with salt and pepper to taste.
  10. Spoon the risotto into bowls, garnish with chopped parsley, and serve hot.