Yellow bean, vodka & smoked haddock risotto
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.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Vodka | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 basic risotto recipe
- 4 shots vodka, in place of wine in the basic risotto recipe
- 700 g smoked haddock, from
- , 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