- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large leek, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 300g risotto rice, such as arborio or carnaroli
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 700ml fish or vegetable stock
- 250ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 375g undyed smoked haddock, skinned and cut into large chunks
- 3 tbsp crème fraîche
- 100g baby spinach
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, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.
Creamy leek risotto with bacon
Not a fan of fish? Make the risotto as above, leaving out the smoked haddock. At the end, stir in 1 bunch finely chopped spring onions instead of the spinach, then serve in bowls topped with crisp bacon rashers.