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Smoked Haddock & Smoked Bacon Risotto


  • 100g Arborio rice
  • 30g Onion, finely diced
  • 1 small garlic clove, finely chopped
  • 30g grated Parmesan
  • 30g Butter (unsalted)
  • 1 rasher smoked bacon, diced
  • 30g raw smoked haddock, diced
  • 400ml vegetable stock
  • 2 tablespoons of olive oil
  • Salt and black pepper for seasoning


  1. Sweat onion and garlic in the olive oil without colour , add the rice, stirring until coated with the oil.
  2. Slowly add stock, stirring at all times until absorbed, approximately 20 minutes.
  3. Meanwhile, fry the bacon until crispy and drain off any fat, add to rice along with the smoked haddock, cook for 3-4 minutes.
  4. Stir in the Parmesan and butter to finish, check seasoning and serve.

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