Easy Smoked Haddock Risotto

Ingredients

• 1 litre (4 cups) fish stock
• 400 g (14 oz) smoked haddock, skinless and boneless
• 30 g (ounce) butter
• 1 large leek, sliced
• 4 garlic cloves, minced
• 250 g (9 oz) Carnaroli rice
• 75 ml (1/3 cup) dry white wine
• 100 g (3.5 oz) baby spinach, shredded
• 75 ml (1/3 cup) creme fraiche
• Juice of one lemon
• 1 tablespoon fresh parsley

Instructions

1. 1

   Bring the fish stock to a boil in...: Bring the fish stock to a boil in a large pot and poach the smoked haddock for 3-4 minutes until flaky. Remove the haddock from the stock and set it aside, covered. Reserve the fish stock.

2. 2

   Meanwhile, melt the butter in a large pan...: Meanwhile, melt the butter in a large pan that has a lid. Add the leek to the pan and saute it for 1-2 minutes, then add 1-2 tablespoons of water, cover the pan with a lid and cook for 4-5 minutes on low- medium heat until the leek is tender.

3. 3

   Stir in the garlic and cook for 30...: Stir in the garlic and cook for 30 seconds until fragrant. Next, add the Carnaroli rice to the pan and toast for 1-2 minutes. Pour in the white wine and cook for a couple of minutes until the alcohol evaporates.

4. 4

   Start adding the fish stock, one ladle at...: Start adding the fish stock, one ladle at a time, stirring frequently. Repeat until the rice is al dente (you may not need all the stock).

5. 5

   Fold the baby spinach and cook for 2-3...: Fold the baby spinach and cook for 2-3 minutes until it wilts. Next, add the creme fraiche and the flaked smoked haddock, and stir carefully. Add the lemon juice and fresh parsley, then season to taste and serve immediately.