Smoked haddock and spinach risotto

This simple baked risotto is jam-packed with leeks, spinach, peas and smoked haddock.

Serves: 4

Preparation time:  10 minutes

Cooking time:  35 minutes

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You will need

  • 1 tablespoon olive oil by Sainsbury's
  • 250g leeks, trimmed and sliced
  • 1 garlic clove, crushed
  • 300g Sainsbury's arborio risotto rice
  • 600ml Signature vegetable stock
  • 350ml skimmed milk
  • 325g skinless and boneless smoked haddock fillet by Sainsbury's
  • 2 tablespoon Sainsbury's half fat crème fraîche
  • ½ lemon, juice only
  • 150g young leaf spinach
  • 250g frozen British garden peas by Sainsbury's
  • 15g parmesan, grated
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Recipe Information

Step by step guide to making Smoked haddock and spinach risotto

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. In an ovenproof casserole, gently fry the leeks for 5-10 minutes until soft and just golden. Add the garlic and rice, and cook for a further 2 minutes.
  3. Pour in the stock and milk and bring to the boil, then simmer for 10 minutes. Remove from the heat and place the haddock on top of the risotto.
  4. Cover the dish with foil then bake in the oven for 15 minutes, until the rice is tender and the haddock is cooked through.
  5. Stir in the crème fraîche, lemon juice, spinach and peas, breaking up the haddock into small pieces.
  6. Let sit for 2 minutes until the spinach has wilted slightly and the peas have warmed through. Season and sprinkle with the parmesan to serve.

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Nutritional information for Smoked haddock and spinach risotto

Nutritional information for Smoked haddock and spinach risotto

Nutrition type per serving
Calories 504 kcal
Total Fat 8.5g
Saturated Fat 3.3g
Salt 1.03g
Sugar 7.9g

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