I love a creamy risotto but getting that authentic creamy sauce without butter and parmesan has taken a bit of perfecting but here's a recipe that totally works. Don't tell guests that it uses plant based milk and no one will know!
Ingredients
2 tbsp light olive oil
1 medium onion diced
250g sustainable undyed smoked haddock
100g frozen peas
300ml oat milk
750ml fish stock
180g risotto rice
50g vegan cheese grated (or if not vegan parmesan or gran padan)
Finely grated zest and juice ½ lemon
Small handful fresh parsley, chopped
Directions
Heat 1 tbsp light olive oil in a large, heavy-based pan and gently cook the
onion until softened – about 10 minutes.
Meanwhile, put the smoked haddock, peas and milk in a saucepan and gently heat until hot but not boiling. Remove the haddock and peas with a slotted spoon, then remove and discard the fish skin. Set aside. Add the stock to the poaching milk and heat until hot (not boiling). Keep warm.
Stir the rice into the softened onion, coating the grains in oil, then cook for 1-2 minutes more. Start adding the milk/stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice (this should take 15-20 minutes).
Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender – roughly 5 minutes before the end of the cooking time. Cook until everything is tender.
Stir in the cheese, lemon juice and most of the zest, then taste and adjust
the seasoning. Top with the parsley and remaining lemon zest, then drizzle over the remaining olive oil to serve.
