Smoked haddock and leek risotto

If you're afraid to try making risotto, and love fish but are unsure how to approach cooking it, this recipe from BBC Good Food is a wonderful starting point. It's extremely simple to make and provides a very impressive but warm and hearty dinner that will keep everyone happy. You can use low fat milk, and we did use dyed haddock - it adds some colour apart from anything else!

Ingredients

- small knob of butter

- 1 large leek, thinly sliced

- 300g risotto rice

- 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                                                                                                   

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. 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.  

Serve garnished with a couple of lemon wedges.