Smoked haddock & leek risotto

Smoked haddock & leek risotto is a Mediterranean recipe that serves 4. One serving contains 459 calories, 23g of protein, and 9g of fat. For $3.67 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It works well as a main course. 659 people were glad they tried this recipe. If you have vegetable stock, butter, leek, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free and pescatarian diet. Overall, this recipe earns an amazing spoonacular score of 94%. Leek And Smoked Haddock Chowder, Dairy Free Smoked Haddock, Leek & Butter Bean Chowder, and Creamy White Turnip And Leek Risotto With Crisped Leek Greens A are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 35 minutes

 

Ingredients:

100g baby spinach

small knob of butter

3 tbsp crème fraîche

250ml full-fat milk

375g undyed smoked haddock, skinned and cut into large chunks

1 large leek, thinly sliced

300g risotto rice, such as arborio or carnaroli

700ml fish or vegetable stock

Equipment:

oven

aluminum foil

frying pan

Cooking instruction summary:

Heat oven to 200C/180C fan/gas 6.Heat the butter in a large ovenproof dishover a medium heat. Cook the leek for4-5 mins, stirring regularly, until justtender. Add the rice and stir for afurther 2 mins.Add the stock and milk, bring to theboil and bubble for 5 mins before sittingthe haddock on top. Cover with a lidor foil and bake in the oven for 18 minsuntil the rice is tender.Fold in the crème fraîche and spinach,season with plenty of black pepper, thencover the pan again and leave to rest outof the oven for 3 mins before serving– the steam will soften the spinach.

 

Step by step:


1. Heat oven to 200C/180C fan/gas

2. Heat the butter in a large ovenproof dishover a medium heat. Cook the leek for4-5 mins, stirring regularly, until justtender.

3. Add the rice and stir for afurther 2 mins.

4. Add the stock and milk, bring to theboil and bubble for 5 mins before sittingthe haddock on top. Cover with a lidor foil and bake in the oven for 18 minsuntil the rice is tender.Fold in the crème fraîche and spinach,season with plenty of black pepper, thencover the pan again and leave to rest outof the oven for 3 mins before serving– the steam will soften the spinach.


Nutrition Information:

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Australians are the world's biggest meat eaters, consuming almost 200lbs each every year, closely followed by Americans.

Food Joke

Why did the nerd eat the fifth grader's math test? Because it was a peace of cake!

Popular Recipes
Eggplant Parmesan

Foodista

Sweet Potato Pecan Pie

Nutrition Stripped

Crispy Oven Roasted Brussel Sprouts

Gimme Delicious

Chestnuts in Cognac & vanilla syrup

BBC Good Food

Texas Sheet Cake for Two

Love Bakes Good Cakes