This has recently become a bit of a regular dish in our household because it’s just so darn tasty but I have a confession to make…. *shhhhhh*… David always makes this dish, not me! So I can’t give you much by way of improvements or substitutions, I’m just giving you the Sainsbury’s recipe as is. Gotta love those little recipe cards 🙂
Spinach and haddock risotto
1 tablespoon olive oil
250g leeks, trimmed, sliced
1 garlic clove, crushed
300g risotto rice
600ml vegetable stock
350ml skimmed milk (we use semi skimmed)
325g skinless and boneless smoked haddock fillet
2 tablespoons half-fat crème fraîche
Juice of ½ lemon
150g young-leaf spinach
250g frozen garden peas
15g parmesan, grated
Preheat the oven to 200°C, fan 180°C, gas 6. In an ovenproof casserole, gently fry the leeks for 5-10 minutes until soft and just golden. Add the garlic and rice, and cook for a further 2 minutes.
Pour in the stock and milk and bring to the boil, then simmer for 10 minutes. Remove from the heat and place the haddock on top of the risotto. Cover the dish with foil then bake in the oven for 15 minutes, until the rice is tender and the haddock is cooked through.
Stir in the crème fraîche, lemon juice, spinach and peas, breaking up the haddock into small pieces. Let sit for 2 minutes until the spinach has wilted slightly. Season and sprinkle with the parmesan to serve.
Verdict – 8/10
I’m afraid I can’t write much about this recipe in terms of simplicity etc. as I normally would but I can say that it appears on the table pretty quickly (woohoo!) and is completely delicious but that it seems create a lot of washing up… however I’m pretty sure that’s just David’s cooking method haha!