Smoked Salmon and Leek Risotto (Big)

Serves 4 


Small Knob of butter

1 large leek, thinly sliced

300g risotto rice

700ml fish or vegetable stock

250ml full-fat milk

375g Smoked Haddock, cut into large chunks

3tbsp creme fraiche

100g baby spinach 

Heat oven to 200C/180C fan/ gas6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins. 

Add the stock and milk, bring to boil and bubble for 5mins before sitting the smoked haddock on top. Cover with a lid or foil and bake in the oven for 18mins until the rice is tender. Fold in the creme fraiche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of oven for 3 mins before serving- the steam will soften the spinach.

  Print Here