444 Kcals per serving
Gorgeously creamy risotto that you don’t even have to stand and stir!
small knob of butter
1 large leek, sliced
300g risotto rice
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.
Fold in the crème fraîche and spinach, season with plenty of black pepper
Cover the pan again and leave to rest out of the oven for 3 mins before serving
The steam will soften the spinach.