This article was written for Annabel & Grace, which is now part of Rest Less.
Sometimes we all need a hug and, in lockdown, that often isn’t possible. So next best thing might be comfort food. And this Smoked Haddock and Leek Risotto is a truly comforting dish that’s easy to make and requires no stirring because it’s oven baked. Highly recommend this recipe.
Servings
4
servingsPrep time
5
minutesCooking time
35
minutesIngredients
large knob of butter
1 large leek, sliced thinly
300g risotto rice
700ml fish or vegetable stock
250ml full-fat or semi-skimmed milk
375g undyed smoked haddock, skinned and cut into large chunks
3 tbsp crème fraîche
100g baby spinach (I used twice as much)
Directions
- 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.