Smoked Haddock & Spinach Risotto

Paper Copy

If you would like to print this recipe, click the print button

Smoked Haddock & Spinach Risotto

Frugal family favourite!

 for 4 people
  prep: 10 mins
  cook: 15 mins

Suggested cooking methods

Ingredients

  • 1 fillet Regal Traditional Smoked Haddock Boned, skinned and cut into bite sized pieces.
  • 1 leek, sliced and washed
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 cup risotto rice
  • 3 cups hot vegetable stock or water ( Try replacing  1 cup of stock/water with white wine)
  • 2 tbsp crème fraiche
  • Good handful baby spinach
  • ½ cup frozen peas - defrosted
  • Juice ½ a lemon
  • Parmesan cheese, grated

Method/Instructions

  1. Place the fish in a microwaveable bowl, cover and cook on high for 3 minutes or until just cooked. Alternatively poach the fish in milk, drain and reserve the fish.
  2. In a pan, fry the leeks in the olive oil until soft and golden.  Add the garlic and rice for a further 2 minutes and stir until the rice looks translucent.
  3. Add the stock or water a little at a time, stirring the rice as the liquid is absorbed.
  4. Stir through the Crème Fraiche and peas and place the spinach on top.
  5. Cover with lid and leave on very low heat to allow the spinach to gently steam cook – this will only take a minute or so.
  6. Stir the spinach through the rice then add the cooked fish pieces. Stir carefully to avoid breaking up the fish and heat through gently.
  7. Taste and season with lemon juice and black pepper. Sprinkle with Parmesan Cheese to serve.