Smoky, flaked haddock fillets work wonders in this creamy leek risotto. This dinner idea makes an easy, nutritious midweek supper that also packs up as a delicious lunch for the next day. You can also freeze this risotto to keep for when you're short on time.
- In a large pan, heat the oil and gently cook the leeks for 5 mins, or until soft.
- Meanwhile, in a separate, lidded pan, heat the stock with 500ml water. Once the leeks are soft, stir in the rice and cook for a couple of mins, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 mins, stirring often, until the rice is al dente and the liquid has been absorbed.
- Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 mins, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper.
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In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.