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Serves 4 – A healthy, happy meal to enjoy with the family!

Smoked Haddock & Leek Risotto

Ingredients

Small knob of Butter

1 Large leek, thinly sliced

300g Risotto rice

700ml Fish or vegtable stock

250ml Full-fat milk

350g Smoked Haddock, cut into chunks

3tbsp Crème Fraiche

100g Baby spinach

 

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 minutes, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes.
Add the stock and milk, bring to boil and bubble for 5 mins before sitting the Smoked Haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.
Fold in the crème fraiche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 minutes before serving – the steam will soften the spinach
 

Print recipe here

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