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Smoked haddock & dill risotto
- 50g butter
- 1 onion , finely diced
- 1 garlic clove , crushed
- 300g risotto rice
- 100ml white wine
- chicken stock fresh, cube or conentrate made up to 1.2 litres, heated to simmering point
- 200g undyed smoked haddock , skinned, boned and finely sliced
- 2 tbsp flat-leaf parsley , chopped
- 2 tbsp dill , chopped, plus extra to serve
- 50g Parmesan , grated
- 4 tbsp crme frache
Directions:View on BBC Good Food
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