Smoked Haddock and Leek Risotto

Serves 4

This is a Guest Recipe from BBC Good Food and is an oven-baked risotto,

which is a very easy way to cook this dish.

Ingredients

Knob of butter

l large leek, thinly sliced

300g / 10 oz Arborio or Carnaroli Risotto rice

700 m / 1¼ pints fish or vegetable stock

250ml / 9 fl oz full fat milk

375g / 13 oz undyed smoked haddock, skinned and cut into large chunks

3 tablespoons crème fraîche

100g / 40z baby spinach leaves

Garnish with shaved Parmesan and fresh chopped parsley

AND THIS IS WHAT YOU DO.....

1. Heat the oven to 200C/180C Fan/Gas 6.
   
   
2. Heat the butter in a large ovenproof dish over a medium heat.
   
   
3. Cook the leek for four to five minutes, stirring regularly until just tender.
   
   
4. Add the rice and stir for a further two minutes.
   
   
5. Add the stock and milk, bring to the boil and bubble for five minutes before sitting the haddock on top.
   
   
6. Cover with a lid or foil and bake in the oven for eighteen minutes until the rice is tender.
   
   
7. 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 three minutes before serving.    The steam will soften the spinach without overcooking it.