OVEN-BAKED SMOKED HADDOCK RISOTTO

Name: OVEN-BAKED SMOKED HADDOCK RISOTTO
Cuisine: European, Italian, Mediterranean
Ingredients: 25G BUTTER; 2 SHALLOTS, FINELY CHOPPED; 1 LARGE LEEK, SLICED; 300G ARBORIO RICE; ½ TSP SEA SALT; 100ML WHITE WINE; 600ML CHICKEN OR VEGETABLE STOCK; 400ML FULL-FAT MILK; 3 LARGE SMOKED HADDOCK FILLETS (500G); 50G PARMESAN, GRATED, PLUS SHAVINGS TO SERVE; 150G GARDEN PEAS; 100G BABY SPINACH OR PERPETUAL SPINACH, CHOPPED

6 steps

This oven-baked risotto is one of our regular dishes as it’s quick and easy to make

Updated at: Thu, 17 Aug 2023 05:11:50 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories438.7 kcal (22%)

Total Fat9.6 g (14%)

Carbs52.8 g (20%)

Sugars7.3 g (8%)

Protein28.5 g (57%)

Sodium525 mg (26%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

25gbutter

½ tspsea salt

100mlwhite wine

600mlchicken stock

400mlfull-fat milk

3HADDOCK FILLETS

LARGE, SMOKED

50 GPARMESAN

GRATED, PLUS SHAVINGS TO SERVE

150ggarden peas

100 GBABY SPINACH

OR PERPETUAL SPINACH, CHOPPED

Instructions

Step 1

Preheat the oven to 200°C (180°C fan oven) gas mark 6.

Step 2

Heat the butter in a large ovenproof dish over a medium heat. Add the shallots and leek and cook for 4-5 minutes, stirring regularly, until tender. Add the rice and stir for a further 2 minutes.

Step 3

Add the salt and wine; stir for 2 minutes. Add the stock and milk, bring to the boil and cook gently for 5 minutes. Sit the haddock on top.

Step 4

Cover with a lid or foil; bake in the oven for 15 minutes until the rice is tender.

Step 5

Remove; fold in the Parmesan, peas and spinach.

Step 6

Season with pepper, cover again and rest for 2 minutes before serving with Parmesan.