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!
Advertisements

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: