Smoked Haddock Leek Risotto Recipes

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SMOKED HADDOCK & LEEK RISOTTO



Smoked haddock & leek risotto image

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

small knob of butter
1 large leek, thinly sliced
300g risotto rice, such as arborio or carnaroli
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

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 AND LEEK RISOTTO



Smoked Haddock and Leek Risotto image

Make and share this Smoked Haddock and Leek Risotto recipe from Food.com.

Provided by hectorthebat

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1 (500 g) package leeks, trimmed and sliced
500 ml reduced salt vegetable stock
300 g arborio rice
500 g smoked haddock, skinned and cut into chunks
150 g lighter soft spreadable cheese with garlic and herbs

Steps:

  • In a large pan, heat the oil and gently cook the leeks for 5 minutes, or until soft.
  • Meanwhile, in a separate lidded pan, heat the stock with 500ml water. Once the leeks are soft, stir in the rice and cook for a couple of minutes, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 minutes, stirring often, until the rice is al dente and the liquid has been absorbed.
  • Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 minutes, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper.

Nutrition Facts : Calories 519.6, Fat 5.3, SaturatedFat 0.8, Cholesterol 96.2, Sodium 979.6, Carbohydrate 77, Fiber 4.3, Sugar 4.9, Protein 38.3

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