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:
