Another great fish dish. I use arborio rice for this dish.


  • 1 kg arborio rice
  • 1 large white onion (chopped finely)
  • 4 cloves of garlic (chopped)
  • smoked haddock (as little or as much as desired)


  • Sweat the onion and garlic (this just means on a low heat without colour) in a little olive oil, extra virgin if you can!
  • Add the rice, then about 1 large glass of white wine. For me the key to any fantastic risotto is to gradually add the liquid. In this case we use a vegetable stock.
  • Start to add the stock, let it absorb before adding more. This will take about 6-7 minutes.
  • Then add the smoked haddock (how much you want to use is really up to you) and finish with a handful of chopped chives and cream.
  • Just a note of caution, sometimes smoked fish can be a bit salty; so don’t season it till you are just about to serve it.

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