Leek and haddock risotto

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This delicious and simple risotto needs no stirring, simply prepare and finish in the oven.

Substitute most varieties of fish in place of the haddock. Smoked cod or smoked basa are also good in this dish

Ingredients

• 1 level tablespoons butter
• 1 large leek finely sliced
• 300g (10 oz) risotto rice
• 700 ml fish stock or vegetable stock
• 250 ml (9 fl oz) full-fat milk
• 375 g smoked fish of choice, skinned and cut into bite-sized pieces
• 3 tablespoons crème fraîche
• 100 g (4 oz) frozen peas, defrosted
• sea salt and freshly ground black pepper

Mise en place

• Pre-heat the oven to 200° C (400° F - gas 6)

Method

1. Using a large oven-proof casserole, sauté the leeks in butter for 5 minutes
2. Add the rice and stir for a few minutes ensuring the grains are well coated in butter
3. Pour in the milk and stock, bring to the boil and simmer vigorously for 5 minutes
4. Add the peas, mix well and check no rice has stuck to the bottom of the dish
5. Place the fish pieces on top of the rice, cover with a cartouche of tin-foil, cover that with a well-fitting lid and bake in the oven for for 18 minutes or until the rice is cooked
6. Remove from the oven, season to taste, fold in the crème fraîche and serve.