Smoked Haddock & Pea Risotto with Reduced Fat Creme Fraiche

Low Fat

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 140g Arborio risotto rice
• 200g Smoked haddock fillet, skinned and flaked
• 100g Frozen garden peas
• 1 Medium onion, finely diced
• 1 Garlic clove, minced
• 750ml Low-sodium vegetable or fish stock, kept hot
• 2 tbsp Reduced-fat crème fraîche
• 1 tbsp Fresh chives, chopped
• 1 tsp Lemon juice
• Black pepper to taste

Instructions

1. Prep: Finely dice the onion, mince the garlic, and flake the smoked haddock into bite-sized chunks.
2. Spray a non-stick pan with a little oil over medium heat on the hob; sauté the onion and garlic for 3-4 minutes until softened.
3. Add the risotto rice to the pan and stir for 1 minute until the edges of the grains become translucent.
4. Add the hot stock one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more; repeat for about 18-20 minutes.
5. When the rice is nearly tender, stir in the smoked haddock and frozen peas; cook for a further 3-4 minutes until the fish is opaque and cooked through.
6. Remove from the heat and fold in the reduced-fat crème fraîche, lemon juice, and chives to create a creamy texture.
7. Season with black pepper and serve immediately in warm bowls.