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!
- 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
- 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.
- 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.
Serve garnished with a couple of lemon wedges.