Easy Smoked Haddock Risotto Food

SMOKED HADDOCK & LEEK RISOTTO

Steps:

• 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.

SMOKED HADDOCK RISOTTO

Steps:

• Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.
• Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.
• Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17-20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
• Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.

SMOKED HADDOCK AND LEEK RISOTTO

Steps:

• In a large pan, heat the oil and gently cook the leeks for 5 minutes, or until soft.
• Meanwhile, in a separate lidded pan, heat the stock with 500ml water. Once the leeks are soft, stir in the rice and cook for a couple of minutes, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 minutes, stirring often, until the rice is al dente and the liquid has been absorbed.
• Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 minutes, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper.