Smoked Haddock and Leek Risotto Recipe

Smoky, flaked haddock fillets work wonders in this creamy leek risotto. This dinner idea makes an easy, nutritious midweek supper that also packs up as a delicious lunch for the next day. You can also freeze this risotto to keep for when you're short on time. 

Serves 4 - 5 mins to prepare and 35 mins to cook - 467 calories / serving - Freezable

Ingredients1 tbsp olive oil
1 x 500g pack leeks, trimmed and sliced
500ml (17fl oz) reduced salt vegetable stock
300g (10oz) arborio rice
500g (1lb) smoked haddock, skinned and cut into chunks
150g (5oz) lighter soft cheese with garlic and herbs

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 (17fl oz) 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.
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