I saw this recipe in the April/2010 edition of the Good Food magazine (also here) and I saved it as one of the recipes I wanted to make at some point. I love risottos and although I hadn’t tried smoked haddock until then, anything smoked sounds good to me. Well, we then started this campaign at home to try to eat less red meat and that’s when this recipe came back to my mind and, fortunately, I gave it a try.
It’s very easy to make and it doesn’t even require to be stirring the whole time (forgive me the Italians). You can substitute the haddock with bacon, but I would definitely try with the smoked fish first. You won’t regret it. I’ll definitely be making this again and again.
Smoked Haddock and Leek Risotto
- small knob of butter
- 1 large leek, thinly sliced
- 300g risotto rice , such as arborio or carnaroli
- 700ml fish or vegetable stock
- 250ml full-fat milk
- 375g undyed smoked haddock , skinned and cut into large chunks
- 3 tbsp crème fraîche
- 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 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
- Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
- Fold in the crème fraîche 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 soften the spinach.
Yield: 4 servings