Smoked Haddock and Leek Risotto
"I was looking for something to do with smoked haddock rather than "Finnan Haddie," and found this recipe on the BBC website. I made minor adjustments to the amounts to fit U.S. measures."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 tablespoon butter
- 1 large leek, thinly sliced
- 1 3⁄4 cups arborio rice
- 24 ounces fish stock or 24 ounces vegetable stock
- 8 ounces whole milk
- 1 lb smoked haddock, cut into large chunks
- 3 tablespoons creme fraiche
- 4 ounces Baby Spinach
directions
- 1. Heat oven to 375. Heat the butter in a large ovenproof dish or pot 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 minutes.
- 2. Add the stock and milk, bring to the boil and bubble for 5 mins before setting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
- 3. Fold in the creme fraiche 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 wilt the spinach.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
