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Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(131 ratings)

Prep: 5 mins Cook: 35 mins

Easy

Serves 4
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat10g
  • saturates5g
  • carbs64g
  • sugars5g
  • fibre3g
  • protein29g
  • salt3.34g
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Ingredients

  • small knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large leek, thinly sliced

    Leek

    lee-k

    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

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 700ml fish or vegetable stock
  • 250ml full-fat milk

    Milk

    mill-k

    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

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Method

  1. 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. 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. 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.

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Comments (149)

aimbo76's picture
2

I love risotto and this is the first time I have made a risotto in the oven, and the last.
Its just not the same, the rice becomes claggy and stodgy. The flavours are great but real risotto doesnt need milk to be creamy and silky.
I will make smoked haddock and leek risotto again but I will do it the traditional way ladle by ladle.

rebekahnelson's picture

Hi there,

I am a first time cooker and trying to cook better healthier meals for me and my family however I must be being really thick as I am at aloss as to how the leek is to be cooked?

If anyone can help I would be really appreciative. Is it to be bolied if so how much water to add. Is it to be steamed?

Very very confused at this recipe.

seano2201's picture
5

Really excellent. Just cooked it for 2nd time and it's gorgeous!

kazzybird's picture
5

Delicious and really easy to make

talbs80's picture
1

Absolutely delicious and very easy to make.

seano2201's picture
5

Excellent & very easy recipe. Tasted just great. Thanks :)

waterfrets's picture
5

Brilliant!! Not only simple to make, quick, delicious, perfect healthy meal.
The only changes l made were l used semi skimmed milk, half fat creme fraiche & 500g smoked haddock. l also sprinkled fresh parsley over just before serving. It was perfect!!
Definitely in my favorite recipe file now.

nicolasterne71's picture

have now made this twice, and is very easy and Delicious

patriciamtaylor59's picture

I also used semi skimmed milk and half fat creme fraiche and it was still really creamy. Kept it for 3 days and it seemed to improve with age. Excellent easy recipe and will definitely cook it again.

trishmcall's picture
5

Fabulous dish and so easy to make. My husband is not keen on fish but loved this. Will definately make again

timmy264's picture
1

Must be us but none of us liked this at all. Like fishy rice pudding! Won't be making it again

timmy264's picture
1

Must be us but none of us liked this at all. Like fishy rice pudding! Won't be making it again

mfoulerton's picture

Absoluely gorgeous- one of my favourite meals

jaynewestwood's picture
4

I didn't have any leeks or spinach in so substituted these with finely chopped onion and mange tout.
I'm not a great fish lover but am trying to eat it more often and this was a very simple and easy dish to make.
My only change when cooking again would be the fish v rice ratio. I'd like less rice so either use more fish or more veg.

mclasschef's picture
5

I really wanted to introduce fish other than fish fingers into mine and my families diet. I found it easy to cook and so tasty and I have rarely left my plate so clean! This will be a firm favourite for years to come. Thank you so much for such a lovely tasty fish recipe.

karen_a_lloyd's picture
5

This is so easy and so gorgeous. I now use it as the basis for every risotto I make. Tonight we had it with left over Christmas turkey and ham. Just added herbs and pepper and it was fabulous.

joyzaphine's picture

This was the first time I ever made a risotto. I used mascarpone I had left instead of creme freche and it tasted great I wouldn't change a single thing.

reidy30's picture

Delicious recipe. I made it with smoked whiting and soft cheese instead of crème fraiche and it worked out fine.

nixx69's picture

Really good, very easy. I used marigold bouillion stock and added a handful of chopped fresh dill before putting it in the oven. Also added a handful of grated parmesan and a good squeeze of lemon juice for that last 3 minutes.

debbie31's picture
5

Loved this dish it's so easy and nutritious. We all loved it will make again and again. Will try adding Mushrooms as suggested next time. Who needs take away food this is so quick and easy to make.

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