Name: Smoked haddock & leek risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Italian
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

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Smoked haddock & leek risotto

Smoked haddock & leek risotto

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 4.8 out of 5.495 ratingsRate

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

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal486

low
fat10g

low
saturates6g
carbs66g
sugars5g

low
fibre4g
protein30g

high
salt1.3g

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 4.8 out of 5.495 ratings

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