Smoked Haddock, Leek and Pea Risotto
One of my favourites...a delicious creamy smoked fish risotto, cooked in the oven. The peas add a nice pop of flavour!
Ingredients
- small knob of butter
- 1 large leek thinly sliced (see Notes)
- 300g risotto rice
- 700ml fish or vegetable stock
- 250ml milk I use semi-skimmed milk
- 375g undyed smoked haddock skinned and cut into large chunks
- 3 tbsp crème fraiche or natural yogurt
- 100g frozen peas or petit pois defrosted in hot tap water then drained (see Notes)
- 40g freshly grated parmesan cheese plus extra to serve
- salt and freshly ground black pepper
- lemon wedges to serve
Instructions
- Heat the oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish or pan over a medium heat. Cook the leek for 4 to 5 minutes, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes.
- Add the stock and milk, bring to the boil and bubble for 5 minutes before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.
- Fold in the crème fraiche or yogurt, peas and grated parmesan. Season with plenty of black pepper and check if salt needs to be added, to taste. Cover the pan again and leave to rest out of the oven for 3 minutes before serving – the steam will heat the peas.
- Serve with wedges of lemon, extra green vegetables on the side - we like green beans or broccoli - and some homemade or shop bought bread.
Notes
- If you don't have leeks or frozen peas, don't worry...you could finely chop a couple of onions to replace the leeks. Asparagus or green beans would be a good alternative to peas, but would need to be added earlier in the cooking process - I'd suggest cutting either vegetable in halves or thirds and add them to the pan when there is 10 minutes cooking time in the oven left.