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Smoked Haddock and Leek Risotto

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Ingredients Nutrition

  • 1 tablespoon butter
  • 1 large leek, thinly sliced
  • 1 34 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


  1. 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. 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. 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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