Smoked haddock & leek risotto
The trick to perfect creamy leeks in this risotto is to cook them to a melting tenderness before adding the rice
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Everyone would make this again
Recipe by olive magazine
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 45 mins- Put the haddock in a heatproof dish and just cover with boiling water. Cover with clingfilm and leave for 10 minutes. Flake into decent-sized chunks.
- Meanwhile, heat 2 tbsp oil and a knob of butter in a wide shallow pan then add the leeks. Cook slowly for 10 minutes until completely softened. Turn up the heat, add the rice and stir to coat the grains. Pour in the wine and stir until absorbed. Add the stock, a ladleful at a time, stirring each lot in, until the rice is just tender and creamy (you might not need to use all the stock). Stir in the haddock and chives and serve.
Know-how
Look for pale yellow, natural-coloured smoked haddock rather than the bright yellow dyed stuff.
Recipe from olive magazine, February 2007.
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Per serving
522 kcalories, protein 40.8g, carbohydrate 65g, fat 11.7 g, saturated fat 2g, fibre 3.8g, salt 3.88 g
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http://www.bbcgoodfood.com/recipes/4078/
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 45 minsIngredients
Per serving
522 kcalories, protein 40.8g, carbohydrate 65g, fat 11.7 g, saturated fat 2g, fibre 3.8g, salt 3.88 g



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