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Oven Baked Smoked Haddock and Asparagus Risotto

One-Pan Recipes

Traditionally risotto is made on the hob but this version can be put into the top oven, after the first stage is completed, and produces a delicious creamy result. Depending on the season you can substitute other ingredients e.g. mushrooms, butternut squash, prawns etc

COOKS:  IN 30 minutes


1 x 15ml spoon olive oil
2 shallots, finely sliced
2 cloves garlic, crushed
300g risotto rice
125 mls dry white wine
750 mls vegetable stock
300g skinless boneless smoked haddock fillet (all in one/two pieces)
2 tablespoons crème fraiche
Juice of ½ lemon
250g frozen peas, defrosted
250g asparagus

To garnish
Parmesan shavings
Parsley, chopped


Peel and chop the shallots and crush the garlic. Blanch the asparagus and refresh in cold water. Cut asparagus into small pieces.

In an ovenproof dish, gently fry the onion and garlic in the oil, for a couple of minutes stirring frequently. Add the rice and fry for a further two minutes, stirring occasionally.

Pour in the wine and bring to the boil. Then add the stock, bring back to the boil and simmer gently, uncovered, for 10 minutes.

Place the haddock (in one/two pieces) on top of the rice, cover and place in the oven at 200C for 15 minutes, until the rice is tender and the haddock cooked through.

Remove the piece of haddock from the top, place on a plate, then stir the crème fraiche, lemon juice, asparagus and peas into the risotto. Simmer for just a couple of minutes to cook the peas.

Flake the haddock into small pieces and gently stir through.

Season with black pepper and then garnish with the parmesan and chopped parsley.

Serve with crusty bread and a green salad.