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Smoked haddock & leek risotto

Smoked haddock & leek risotto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal444
low infat10g
saturates5g
carbs64g
sugars5g
fibre3g
protein29g
salt3.34g
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Ingredients

  • small knob of butter
  • 1 large leek, thinly sliced
  • 300g risotto rice, such as arborio or carnaroli
  • 700ml fish or vegetable stock
  • 250ml full-fat milk
  • 375g undyed smoked haddock, skinned and cut into large chunks
  • 3 tbsp crème fraîche
  • 100g baby spinach

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, April 2010

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A star rating of 4.7 out of 5.356 ratings
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