Leek and haddock risotto: Difference between revisions
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|description=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 | |description=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 | ||
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<!-- /seo --> | <!-- /seo -->This delicious and simple [[Risotto|risotto]] needs no stirring, simply prepare and finish in the [[Oven|oven]]. | ||
Substitute most varieties of [[Fish|fish]] in place of the [[Haddock|haddock]]. [[Smoked]] [[Cod|cod]] or smoked [[Basa|basa]] are also good in this dish | |||
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|TotalCalories = 2005 | |TotalCalories = 2005 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Leek and haddock risotto recipe.jpg| | |Image = [[Image:Leek and haddock risotto recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Sounds fishy to me?</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.88</span>/5</span> | |||
<span class="reviewDesc">😜😜😜</span> | |||
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | |||
</tr></td> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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[[Category:Boiled or simmered]][[Category:Baked or roasted]] | [[Category:Boiled or simmered]][[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rice|#rice]] [[Special:Search/leekandhaddockrisotto|#leekandhaddockrisotto]] [[Special:Search/butter|#butter]] [[Special:Search/fish|#fish]] [[Special:Search/frozenpeas|#frozenpeas]] [[Special:Search/leeks|#leeks]] [[Special:Search/stock|#stock]] [[Special:Search/defrosted|#defrosted]] [[Special:Search/bake|#bake]] [[Special:Search/fat|#fat]] [[Special:Search/smokedfish|#smokedfish]] | ||
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Latest revision as of 12:57, 23 December 2021
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
| Leek and haddock risotto | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 501 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewSounds fishy to me? 3.88/5 😜😜😜 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Preheat the oven to 200° C (400° F - gas 6)
Method
- Using a large oven-proof casserole, sauté the leeks in butter for 5 minutes
- Add the rice and stir for a few minutes ensuring the grains are well coated in butter
- Pour in the milk and stock, bring to the boil and simmer vigorously for 5 minutes
- Add the peas, mix well and check no rice has stuck to the bottom of the dish
- 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
- Remove from the oven, season to taste, fold in the crème fraîche and serve.
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