Recipe Details
| Title | A-Yellow bean vodka and smoked haddock risotto |
|
| Author | Jamie Oliver | |
| Portions | 6 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 322.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Haddock, smoked | 700 Gram |  |
| Milk, whole | 565 Millilitre |  |
| Beans, snap, yellow, raw | 225 Gram | |
| Celery | 1 Cup US |  |
| Vodka, distilled, 80 proof | 350 Millilitre | |
| Bay leaf, dried | 2 Unit |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 293 |  |
| Protein | 52.02% | |
| Other Carbohydrate | 1.82% | |
| Sugar | 5.32% | |
| Fat Saturated | 9.75% | |
| Fat Unsaturated | 2.77% | |
| Fiber | 5.83% | |
| Sodium | 37.57% | |
| Salt | 39.26% | |
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Recipe Method
1. Start the basic risotto, adding the vodka (in place of wine in the basic risotto recipe) at Stage 2 instead of the wine. 2. Lightly poach haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid. Simmer for around 5 minutes and remove from the heat. 3. At Stage 3 of the basic recipe, add the poaching liquor to the rice and then carry on as normal through the recipe. 4. At the end of Stage 3 flake in smoked haddock, add the beans (stalked removed, finely sliced) and carry on as normal through to the end of the recipe. Don't serve with any Parmesan sprinkled over serve sprinkled with the celery leaves. 5. Add a dash of vodka and a squeeze of lemon to lift the flavours.