Smoked Haddock and Spinach RisottoA friend gave me this recipe with the advice that it was VERY YUMMY!
We tried it tonight and agree
Smoked Haddock and Spinach Risotto
Small knob of butter
1 large leek
330g risotto rice
700 ml veg stock (2 cubes)
250 ml milk
375g smoked haddock )no skin and cut into chunks)
3 tblsp Creme Fraiche
bag of baby spinach
Heat the oven to s00.
Heat butter on stove in oven proof pan and add chopped leeks to soften (don't brown). Add rice and stir for 2 mins.
Add the stock and milk, bring to the boil and bubble for 5 minutes (don't let it catch)
Add fish and put in oven for 20 mins until rice is tender.
Fold in Creme Fraiche and spinach and season with plenty of ground black pepper. Cover with lid and leave out of oven to rest for about 3 minutes and the spinach will soften.