Smoked Haddock, Leek & Spinach Baked Risotto recipe

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
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Smoked Haddock, Leek & Spinach Baked Risotto
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Customer recipe
Added 45 months ago

Heat the butter and oil in an overproof dish on the hob.

Slice the leeks and cook until soft.

Add the arborio rice and cook for 2 minutes.

Add the milk and fish stock, bring to the boil then simmer for 5 minutes.

Cut the haddock into chunks and place on top.

Cover the dish and cook in the oven at 180 (fan) for 20 minutes.

Remove from the oven, stir in the creme fraiche and the spinach until the spinach has wilted.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1/2 Leek
  • knob butter
  • 1tsp olive oil
  • 150/g Arborio risotto rice
  • 125/ml milk
  • 350/ml Fish stock
  • 175/g undyed smoked haddock
  • 2tbsp Creme Fraiche
  • 100/g fresh Spinach
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