Smoked haddock & leek risotto

• small knob of butter
• large leek↗1

  thinly sliced

• risotto rice↗300g g

  such as arborio or carnaroli

• fish or vegetable stock700ml ml
• full-fat milk↗250ml ml
• undyed smoked haddock↗375g g

  skinned and cut into large chunks

• crème fraîche↗3 tbsp tbsp
• baby spinach↗100g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.