Smoked haddock & leek risotto

30-60 minutes 4 servings 600 kcal or less baby spinach comfort healthy recipes leek leeks low fat mains one pan supper oven-baked risotto rice rice dish risotto rice rissoto rissotto smoked fish smoked haddock

N/A

Source

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

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.