Smoked Haddock Leek Barley Risotto Recipes
SMOKED HADDOCK & LEEK RISOTTO
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium
SMOKED HADDOCK, LEEK & BARLEY 'RISOTTO'
Swap rice for barley to make this 'risotto' with leek and smoked haddock. It's not as creamy, but it's much healthier and full of flavour
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Bring the stock to a simmer in a deep frying pan and lay the fish in it. Cover and poach for about 4 mins, or until the fish begins to flake. Remove from the heat, then strain the cooking liquor into a jug, reserving it for later. Leave the fish in the pan, covered.
- Melt the butter in a large saucepan over a low heat and add the leeks. Season, then add about 2 tbsp of water, cover the pan and cook the leeks for about 10 mins until softened. Stir in the barley, turning it over in the juices for 1 min, then increase the heat a little and add the vermouth. Let this bubble away to almost nothing, then add half the reserved fish stock.
- Cook the barley in the stock, over a medium heat, while stirring from time to time, for about 15 mins. (The stirring helps the barley become creamier.) Add the rest of the stock and cook for another 20 mins, stirring from time to time, adding more boiling water if the mixture is getting too dry. It might take a little longer to cook the barley - the grains should be soft but with a little bite in the centre.
- Remove the skin from the fish - if there is any - and break the flesh into big flakes. Add this to the risotto along with the spinach and parsley, stirring carefully as you don't want to break up the pieces. Taste for seasoning. Stir in the cream, if using, and check again for seasoning. Serve with the cheddar grated on top, if you like.
Nutrition Facts : Calories 446 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium
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