Risotto recipe for 4 people, takes only 35 mins; recipe has butter, leek, risotto rice, vegetable stock, milk, smoked haddock, creme fraiche and baby spinach.
Smoked haddock & leek risotto
Course: Risotto
Servings
4
servings
Prep time
5 mins
Ingredients
- Vegetable Stock: 700ml fish or vegetable stock
- Milk: 250ml full-fat milk
- Butter: small knob of butter
- Baby Spinach: 100g baby spinach
- Creme Fraiche: 3 tbsp creme fraiche
- Leek: 1 large leek, thinly sliced
- Risotto Rice: 300g risotto rice, such as arborio or carnaroli
- Smoked Haddock: 375g undyed smoked haddock, skinned and cut into large chunks
Directions
- 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.
- 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.
- Fold in the creme fraiche 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.
