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Smoked Haddock and Leek Risotto

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Smoked Haddock and Leek Risotto

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Ingredients

Adjust Servings:
25g Butter
1 large Leek thinly sliced
300g Arborio Rice
700ml Vegetable Stock or fish stock
250ml Whole Milk
375g Undyed Smoked Haddock skinned and cut into large chunks
3 tbsp Creme Fraiche
100g Spinach preferably baby spinach
Cuisine:

Ingredients

Directions

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Thank you BBC Good Food for this quick week night meal. The risotto takes 35 minutes in total and 20 minutes of that is in the oven.

Steps

1
Done

Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.

2
Done

Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.

3
Done

Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.

Zoe Negus

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