Smoked Fish Risotto


This is an easy way of cooking a risotto which doesnt have you standing stirring for the whole cooking time.


The stirring at the end releases the starches and gives you a lovely creamy result.

30gms butter

1 onion finely diced

2 cloves garlic, crushed

1 cup aborio or carnaroli rice

1/2 cup white wine

2 1/2 - 3  cups chicken or fish stock, depending on whether you prefer a wet risotto or a more dry result .

200gms boneless smoked fish (I used gem fish)



Fresh Dill fronds or 1/2 t dried Dill

1/3 cup grated parmesan cheese

Check out more Fish and Seafood recipes


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