Smoked Haddock and Leek Risotto

2013-02-05 18.36.40

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

  • 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.
  • Serve!

One thought on “Smoked Haddock and Leek Risotto

Add yours

  1. altered this recipe slightly to use mushrooms (instead of leaks) and added fresh peas and sweetcorn, with some parsley & used whipped double cream instead of creme fraiche & omitted spinich! was absolutely beautiful & the fresh fish perfect (my 12 year old decided to give up meat for lent! – so onwards & happy with the fish!) perfect meal & looking forward to the next visit to Newmarket Fishmongers! 🙂 YUM

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