The Rice Recipes Kitchen invites you to try a recipe for Smoked haddock & leek risotto. Enjoy cooking delicious rice recipes and learn how to make Smoked haddock & leek risotto.
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Easy
Serves 4
Prep 5 mins
Cook 35 mins
Low-fat
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
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.
NUTRITION PER SERVING
444 kcalories, protein 29g, carbohydrate 64g, fat 10 g, saturated fat 5g, fibre 3g, sugar 5g, salt 3.34 g
Recipe from Good Food magazine, April 2010.
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