Baked haddock & cabbage risotto

10-30 minutes 4 servings 600 kcal or less arborio rice beginners cabbage cod crème fraîche fish mains meaty fish parmesan quick risotto risotto rice salmon savoy cabbage savoy cabbages smoked haddock vegetable stock white fish

N/A

Source

Ingredients

1 tbsp olive oil

1 onion , chopped

300g risotto rice

1l fish or vegetable stock

280g wedge Savoy cabbage , thickly sliced

400g skinless smoked haddock

3 tbsp crème fraîche

50g parmesan , freshly grated

Method

Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.

Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.

Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.