Haddock and Chorizo Risotto

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Course: Main Course
Cuisine: Italian
Keyword: chorizo, haddock, rice
Servings: 2 people


  • 250 g cooked haddock flaked
  • 2 teaspoons basil
  • 1 onion finely diced
  • 1 garlic clove minced
  • large handful of spinach
  • 150 g arborio rice
  • 25 ml white wine optional can substitute with more stock
  • 400 ml fish or vegetable stock
  • 60 g chorizo diced
  • 2 eggs
  • salt and pepper for seasoning


  • In a large pan heat some olive oil over a medium heat
  • Add the onion, garlic, chorizo and basil
  • Cook for 5 minutes
  • Stir in the rice
  • Add in the white wine (if using) and cook until absorbed
  • Add the stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
  • Stir in the cooked haddock, spinach and season with salt and pepper
  • Bring a pan of water to the boil and poach each egg for 3 minutes
  • Divide the risotto between two bowls and top with the poached egg

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