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Smoked haddock & leek risotto

There's no tedious stirring with this one - just stick it in the oven until creamy and delicious

  • Prep: 5 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 444
  • Carbohydrates 64
  • Saturated Fat 5
  • Sugar 5
  • Protein 29
  • Fat 10
  • Fibre 3
  • Salt 3.34

Nutrition per serving

  • Calories 444
  • Carbohydrates 64
  • Saturated Fat 5
  • Sugar 5
  • Protein 29
  • Fat 10
  • Fibre 3
  • Salt 3.34

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

Tip

Creamy leek risotto with bacon
Not a fan of fish? Make the risotto as above, leaving out the smoked haddock. At the end, stir in 1 bunch finely chopped spring onions instead of the spinach, then serve in bowls topped with crisp bacon rashers.

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.

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