Smoked haddock & leek risotto
Serves 4 Prep 5 mins Cook 35 mins 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
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 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. PER SERVING 444 kcals, fat 10g, saturates 5g, carbs 64g, sugars 5g, fibre 3g, protein 29g, salt 3.3g
There’s no tedious stirring with this one – just bake until creamy