Oven baked leek and smoked haddock risotto

This fishy risotto is fabulously light and full of flavour.  Baked in the oven until it’s lovely and creamy, with the added benefit of no monotonous stirring.

Plenty of protein, calcium and fibre to give you a balanced healthy diet.

Serves:          4

Prep time:     5 minutes

Cook time:    35 minutes 

Ingredients

• 1 large leek, thinly sliced

• knob of butter

• 300g Arborio risotto rice

• 700ml fish or vegetable stock

• 250ml full-fat milk

• 375g undyed smoked haddock, skinned and cut into large chunks

• 3 tbsp crème fraiche

• 100g baby spinach

• 4 spring onions finely chopped

• A handful of parsley chopped

• Parmesan cheese for grating

Method

1. Preheat oven to 180C fan. Heat the butter in a large ovenproof dish or pot, over a medium heat. Cook the leek for 4-5 minutes, stirring regularly, until just tender. Add the rice and stir regularly for a further 2 minutes until it begins to turn transparent.

2. Add the stock and milk, bring to the boil and bubble for 5 minutes before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.

3. Fold in the crème fraiche, spinach and spring onions, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 minutes, to allow the spinach to wilt. Serve with a sprinkle of parsley and grated parmesan cheese.