Jamie Oliver

Yellow bean, vodka and smoked haddock risotto

A super-sophisticated flavour combo

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Yellow bean, vodka and smoked haddock risotto

Serves 6
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    542
    27%
  • Fat
    20.6g
    29%
  • Saturates
    9.8g
    49%
  • Protein
    31.3g
    70%
  • Carbs
    49.3g
    19%
  • Sugar
    8.6g
    10%
  • Salt
    4.37g
    73%
  • Fibre
    3.3g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
Recipe From

Jamie's Kitchen

Nutrition per serving
  • Calories
    542
    27%
  • Fat
    20.6g
    29%
  • Saturates
    9.8g
    49%
  • Protein
    31.3g
    70%
  • Carbs
    49.3g
    19%
  • Sugar
    8.6g
    10%
  • Salt
    4.37g
    73%
  • Fibre
    3.3g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 basic risotto recipe
  • 4 shots vodka , in place of wine in the basic risotto recipe
  • 700 g smoked haddock , from sustainable sources, ask your fishmonger, undyed
  • 565 ml milk
  • 2 bay leaves
  • 255 g yellow beans , stalks removed, finely sliced
  • 1 handful yellow celery leaves, from the heart
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Method

The thing about risottos is that you can never have enough combinations, and just when you think you’ve done them all you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto you don’t want to include any Parmesan, so bear this in mind. If you’re a risotto fan you’ve got to give this a try.

Start your basic risotto, adding the vodka at Stage 2 instead of the wine. Then lightly poach your 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. At Stage 3 of the basic recipe, I like to add the poaching liquor to the rice and then I carry on as normal through the recipe. At the end of Stage 3 flake in your smoked haddock, add the beans 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. Add a dash of vodka and a squeeze of lemon to lift the flavours. Lovely.

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