Smoked had­dock & leek risotto

Easy Cook - - EVERYDAY LEEKS -

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.