View source for Leek and haddock risotto

Name: Leek and haddock risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
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
<!-- seo -->
{{#seo:
|title=Leek and haddock risotto, Fish recipe 
|titlemode=replace
|keywords=#rice #leekandhaddockrisotto #butter #fish #frozenpeas #leeks #stock #defrosted #bake #fat #smokedfish 
|hashtagrev=032020
|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
}}
<!-- /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
{{recipesummary
|TotalCalories = 2005
|PortionCalories = 501
|DatePublished=24th October 2012
|Author=Chef
|Servings = Serves 4
 |Difficulty = 1
 |TotalTime = 40 minutes
 |PrepTime = 10 minutes
 |CookTime = 30 minutes
 |Image = [[Image:Leek and haddock risotto recipe.jpg|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>
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</table>

{{RecipeIngredients
| 1 level tablespoons butter
| 1 large [[Leek|leek]] finely sliced
| 300g (10 oz) [[Risotto rice|risotto rice]]
| 700 ml [[Fish stock|fish stock]] or [[Vegetable Stock|vegetable stock]]
| 250 ml (9 fl oz) full-[[Fat|fat]] [[Milk|milk]]
| 375 g [[Smoked fish|smoked fish]] of choice, skinned and cut into bite-sized pieces
| 3 tablespoons crème fraîche
| 100 g (4 oz) [[Frozen peas|frozen peas]], [[defrosted]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]

}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 200° C (400° F - gas 6)
===Method===

{{RecipeMethod
| Using a large [[Oven|oven]]-proof [[Casserole|casserole]], sauté the [[Leeks|leeks]] in [[Butter|butter]] for 5 minutes
| Add the [[Rice|rice]] and stir for a few minutes ensuring the [[Grains|grains]] are well coated in [[Butter|butter]]
| Pour in the [[Milk|milk]] and [[Stock|stock]], bring to the [[Boil|boil]] and [[Simmer|simmer]] vigorously for 5 minutes
| Add the [[Peas|peas]], mix well and check no [[Rice|rice]] has stuck to the bottom of the dish
| Place the [[Fish|fish]] pieces on top of the [[Rice|rice]], cover with a [[Cartouche|cartouche]] of [[Tin-foil|tin-foil]], cover that with a well-fitting lid and [[Bake|bake]] in the [[Oven|oven]] for for 18  minutes or until the rice is cooked
| Remove from the [[Oven|oven]], season to taste, fold in the crème fraîche and serve.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Fish recipes]]
[[Category:Rice recipes]]
[[Category:Sea fish recipes]]
[[Category:Boiled or simmered]][[Category:Baked or roasted]]

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