Highliner
English Style Haddock & Green Pea Risotto
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This quick risotto comes together in a few mere minutes to deliver a taste of the summer vegetable garden in each bite. The creamy texture is the perfect complement to the crunchy bites of the Haddock. The familiar bite of lemon helps to marry these two flavors in a simple dish that you’ll keep coming back to.
Serves: 5
Serves: 5Prep time: 10 mins
Prep time: 10 minsCook time: 19 mins
Cook time: 19 mins.jpeg)
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Ingredients
Preparation
Ingredients
- 1 box Signature Cuts English Style Haddock
- ¼ cup White Onion, minced
- 2 tbsp. Garlic, minced
- 2 tbsp. Butter, or vegetable oil
- 1 cup Arborio Rice
- 4 cups Water or Vegetable Broth
- ½ cup Grated Parmesan Cheese
- 1 cup Sprouts, or tender salad greens
- 2 each Lemons
- 2 tbsp. Olive Oil
- Prepare Signature Cuts Haddock according to package instructions.
- Bring the water to a boil in a medium sized pot and then shut off the heat.
- Meanwhile, melt the butter in a large pan and saute the mined onions for 1 minute. Add the garlic and cook for 30 seconds before adding the rice. Stir briefly.
- Begin ladling in the hot water one large spoonful at a time. Actively stir the rice as much as possible while allowing it to absorb the liquid and expand. Continue this slow cook with alternating stirring for 18-20 minutes until all or most of the water is gone and the rice is al dente.
- Season with salt and the juice of one of the lemon before folding in the cheese.
- Serve each portion of risotto topped with fully cooked Haddock, a lemon slice and drizzled with olive oil.
