© J Sainsbury plc 2020
Via: Kris Kirkham
Smoked haddock and leek risotto
This creamy risotto is the perfect mid-week treat. It's jam-packed with leeks, peas and smoked haddock
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Ready in 30 minutes
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Cooking time 25 minutes
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Prep time 5 minutes
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Serves 2
Ingredients
- 1 knob of butter
- 1 leek, finely chopped
- 1 large garlic clove, finely chopped
- 150 g risotto rice
- 125 ml white wine (optional)
- 725 ml hot chicken stock
- 250 g undyed smoked haddock, skin on
- 25 g parmesan, finely grated
- 50 g pea shoots, roughly chopped
- Juice of 1 lemon
Method
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1
Melt the butter in a deep frying pan. Add the finely chopped leek and garlic to the pan. Cover and cook over a low heat for 8 minutes or until very soft.
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2
Uncover and add the rice; cook and stir for 2 minutes. Increase the heat, add the wine if using, and bubble until absorbed (if not using, increase the stock by 100ml). Add a ladleful of stock and stir until absorbed; repeat until you’ve added all the stock.
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3
Meanwhile, put the haddock in a pan with just enough water to cover it. Cover and bring to the boil over a medium heat, then reduce the heat; simmer for 4-5 minutes until cooked through. Remove from the heat, drain, then flake the fish into large pieces, discarding the skin.
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4
When the rice is al dente, remove from the heat and stir in half the parmesan. Add the roughly chopped pea shoots to the rice, reserving a few, then stir in the haddock. Add lemon juice and seasoning to taste. Cover and set aside for 1 minute.
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5
Serve with the remaining parmesan and the remaining pea shoots.
