BBC navigation


Risotto of Arbroath smokie and fresh herbs


Preparation method

  1. Rub the smokies with a little oil and cook in a hot oven for 8-10 minutes.

  2. Allow to cool, peel the skin off and flake the fish into a bowl. Set to one side.

  3. In a thick-bottomed pan sweat the chopped onion in half of the olive oil until translucent, pour in the rice and fry until you start to hear it pop.

  4. Pour on the white wine and stir continuously until the wine has been absorbed. Have the stocks boiling and at the ready and add to the pan. Stir occasionally and cook for 10-12 minutes.

  5. The rice should be suspended in a thick sauce with a little bite. Beat in the butter and the spring onions.

  6. Add the parmesan, beating all the time. Now add the fish and herbs.

  7. Season with lemon juice, salt and pepper. Place into four large warmed bowls and drizzle with olive oil.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss