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Mary Berry Kedgeree Risotto

Mary Berry Kedgeree Risotto recipe
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Mary Berry Kedgeree Risotto is a fusion dish combining the creamy, slow-cooked texture of Italian risotto with the spiced, smoky flavours of traditional British kedgeree. It features smoked haddock, arborio rice, onions, curry powder, saffron or turmeric, and fresh herbs, cooked into a rich, spoonable dish that’s perfect for dinner.

Ingredients

  • 300g smoked haddock fillets (undyed, skin removed)

  • 250g arborio rice

  • 1 litre fish stock or vegetable stock (kept warm)

  • 1 large onion, finely chopped

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 teaspoon mild curry powder

  • ½ teaspoon turmeric or saffron strands

  • 100ml milk (for poaching the fish)

  • 1 bay leaf

  • Fresh parsley, chopped

  • Salt and black pepper, to taste

  • Lemon wedges, for serving

Instructions

Step 1 — Poach the smoked haddock

Place the haddock in a pan with milk and a bay leaf. Simmer gently for 5–7 minutes until the fish flakes easily. Remove and set aside.

Step 2 — Prepare the risotto base

Heat butter and olive oil in a large saucepan. Add the chopped onion and cook until soft and translucent.

Step 3 — Add spices and rice

Stir in curry powder and turmeric or saffron. Add arborio rice and coat it in the fragrant butter mixture.

Step 4 — Add stock gradually

Pour in a ladleful of warm stock and stir until absorbed. Continue adding stock slowly, stirring frequently, until the rice becomes creamy and tender.

Step 5 — Flake in the fish

Break the poached haddock into large flakes and gently fold it through the risotto.

Step 6 — Adjust texture and seasoning

Taste and add salt, pepper, or more stock if needed until you reach your preferred creaminess.

Step 7 — Serve with lemon and herbs

Top with chopped parsley and squeeze lemon juice before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-kedgeree-risotto/