Ingredients
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25g Butter
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1 large Leekthinly sliced
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300g Arborio Rice
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700ml Vegetable Stockor fish stock
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250ml Whole Milk
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375g Undyed Smoked Haddockskinned and cut into large chunks
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3 tbsp Creme Fraiche
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100g Spinachpreferably baby spinach
Directions
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
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1
Done
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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. |
