I can’t believe this is the last week of recipes I’ll post in November before moving onto my December Christmas posts. Fingers crossed 2021 is a better year for everyone – I’m sure no one expected to be spending most of 2020 in the house! I spent Sunday afternoon writing up my Christmas recipes and uploading to the website. I’ve also prepared a couple of recipe roundups instead of my usual Monday meal plans which cover festive drinks, party food and Christmas baking.
Onto my second last non-festive post of 2020 and it is for this lovely haddock and chorizo risotto. As always double check the ingredients of your chorizo as some contains dairy and others don’t. I’ve topped my risotto with a soft poached egg which works perfectly with the delicate fish and the smokey chorizo.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Haddock and Chorizo Risotto then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Free and Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten Free and Dairy Free Cheese & Tomato Potato Bake
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Haddock and Chorizo Risotto (Gluten Free, Dairy Free)
In a large pan heat some olive oil over a medium heat
Add the onion, garlic, chorizo and basil
Cook for 5 minutes
Stir in the rice
Add in the white wine (if using) and cook until absorbed
Add the stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
Stir in the cooked haddock, spinach and season with salt and pepper
Bring a pan of water to the boil and poach each egg for 3 minutes
Divide the risotto between two bowls and top with the poached egg