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Smoked Haddock Risotto photo

Smoked Haddock Risotto with poached egg

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Courses
Servings 2 People


  • 1 tbsp oilive oil
  • 1 Medium white onion diced
  • 125 ml White wine
  • 150 g Arborio Rice
  • 1 Knorr fish stock pot
  • 1 pint boiling water
  • 140 g smoked haddock
  • 1 tbsp chives chopped
  • 2 medium eggs to poach


  • Begin by frying the onion gently in the olive oil for 5-10 minutes until it softens (not browns).
  • In the meantime, make the stock and warm it up in a saucepan. Once hot add the fish to poach for 5 minutes then set the fish to one side.
  • Add in the rice and wine to the onion once soft and stir until the wine has been soaked up.
  • Add the stock one ladle at a time, stirring now and again. Add another ladle as soon as the previous has been soaked up. This will take 20-25 minutes and the rice is done when its soft enough to eat but still remains a small amount of bite.
  • Fill another small saucepan with water and heat up to a simmer ready to poach the eggs.
  • Flake the fish and remove any skin and bones before adding to the rice along with the chives for the last 5 minutes of cooking.
  • If you are having extra veg on the side cook this now also.
  • Put the eggs on to poach for 2 minutes whilst you plate up. Top each portion with an egg, the runny yolk gives an extra creaminess to the dish.


Nutrition per serving:
570Kcal, 30g Protein, 72g Carbs (5g sugars), 14g Fat (3g saturated), 2g fiber