Description
A delicious and light smoked haddock risotto.
Ingredients
Small knob of butter
1 large leek, thinly sliced
300g risotto rice, such as arborio or carnaroli
700ml fish or vegetable stock
250ml semi-skimmed milk
375g undyed smoked haddock, skinned and cut into large chunks
3 tbsp reduced fat crème fraîche
100g baby spinach
Instructions
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 crème fraîche and spinach, season with plenty of black pepper.
Cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.
- Prep Time: 5
- Cook Time: 35
Nutrition
- Serving Size: 1
- Calories: 444