Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, April 2010

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.428 ratings
Advertisement
Advertisement
Advertisement