Cabbages for Kings

Leek and Smoked Haddock Risotto

Leek & Smoked Haddock Risotto

Serves 4

  • 2 large leeks
  • 375g undyed smoked haddock
  • 300g pack risotto rice
  • 250ml crème fraîche
  • 750ml vegetable stock
  • 200ml milk
  • 50g approx. butter
  1. Pre-heat the oven (gas 6/180C/med)
  2. Wash and chop leeks (they can be rather gritty), then fry lightly in the butter until tender.
  3. Add the rice and stir around for another couple of minutes.
  4. Add the stock and milk, bring to the boil and simmer for a few minutes, then transfer to an oven-proof dish.
  5. Add the smoked haddock, cover and bake in the oven for around 20 mins (until the rice is cooked).
  6. Gently stir in the crème fraîche, season and serve.
  • recipes Jo Arnell
  • pictures David Merewether

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