Smoked Haddock & Leek Risotto
In this creamy and comforting smoked haddock and leek risotto recipe, tender chunks of smoked haddock rest atop a bed of perfectly cooked arborio rice, bathed in a velvety blend of stock and milk. The subtle sweetness of leeks infuses each bite, while a touch of crème fraîche adds a luxurious finish. Delicate baby spinach is gently folded in just before serving, providing a vibrant pop of color and freshness. Gather your ingredients and let the cozy aromas of this dish fill your kitchen as it bakes to delicious perfection in the oven.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 444 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 3.34 milligram of sodium
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