Here’s the second in our series of recipes from Sainsbury’s.
Packed with seasonal veg and smoked haddock, this baked risotto is also suitable for those avoiding gluten. This recipe contains 2 of your 5 a day.
Preparation time: 10 Minutes
Cooking time: 35 Minutes
1 tablespoon olive oil by Sainsbury’s
250g leeks, trimmed, sliced
1 garlic clove, crushed
300g Sainsbury’s Arborio risotto rice
600ml Signature vegetable stock
350ml skimmed milk
325g skinless and boneless smoked haddock fillet by Sainsbury’s
2 tablespoon Sainsbury’s half-fat crème fraîche
Juice of ½ lemon
150g young-leaf spinach
250g frozen British garden peas by Sainsbury’s
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.
TIP: You can also finish this risotto on the hob, instead of baking in the oven for the last 15 minutes by covering in tinfoil as described, keep the pan on a very low heat and give it a stir every 5 minutes.
For more tasty recipes go online www.sainsburys.co.uk