I rarely cook by the books and I hope my recipe archive is a true testament to that. Most often, I’ll take a classic, whether that’s pizza, french toast or a good old Victoria sponge cake, and give it a unique embellishment that makes it extra special. Just like all the above, this is another flip on an old favourite – risotto, but with a umami twist.
Creamy brown rice cooked up with mushrooms, kale and a hearty miso broth, this is such a wholesomely comforting dinner. The tahini gives that creamy texture to substitute the usual use of cheese, which would perhaps be rather out of place among the wonderfully fragrant oriental flavours here. A squeeze of lemon juice adds that subtle sourness to the rich savouriness and a little chilli grants some much loved spice. All in all a beautiful combination in itself but when you flake over a delicate smoked haddock fillet, it really brings the whole dish to life. What’s even better is that this taste just as wonderful eaten as cold leftovers the following day as it does fresh thanks to the way the rice soaks it all up. The perfect supper any day of the week!
- 1 cup brown rice
- 3 cups boiling water
- 4 smoked haddock fillets
- 2 tablespoons dark miso paste
- 1 cup chestnut mushrooms (thinly sliced)
- A large handful of raw kale
- Juice from 1/2 a lemon
- 1 inch of fresh grated ginger
- 3 cloves of garlic
- 1/2 tablespoon tahini
- 1/2 teaspoon cumin
- Sesame oil
- Chilli flakes to taste
- A handful of fresh coriander
Pre-heat your oven to 180°C.
Cook the rice in two cups of water. Whisk the other cup with the miso paste and place to one side.
When the rice is almost cooked, place the haddock in a roasting tray, drizzle with a little sesame oil and a sprinkle of chilli flakes and place in the oven for 15-20 minutes until cooked through.
Bring a pan to medium heat and add a drizzle of sesame oil. Place your mushrooms, garlic, ginger and cumin in the pan cook for 3-5 minutes until soft, stirring often. Add the kale and cook until wilted, then add the rice. Gradually pour in the water 1/4 cup at a time and cook until absorbed by the rice. Then, stir in the lemon juice and tahini.
Serve the risotto with the haddock flaked over the top and a sprinkling of fresh coriander.