There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Keyword Haddock
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 4People
Calories 444kcal
Ingredients
Smallknob of butter
1large leek, thinly sliced
300grisotto rice, such as arborio or carnaroli
700mlfish or vegetable stock
250mlfull-fat milk
375gundyed smoked haddockskinned and cut into large chunks
3tbspcrème fraîche
100gbaby spinach
Instructions
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.