Haddock, leek & pea risotto
Low Fat Spread
2 medium, trimmed and thinly sliced
Arborio rice, dry
Vegetable stock cube(s)
2 cube(s), to make 750ml stock
2 zest(s) of 1
Lemon Juice, Fresh
350 g, cut into chunks
Peas, frozen, boiled
50 g, roughly chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Melt the spread in a nonstick pan over a medium heat. Add the leeks and cook for 5 minutes until softened, then add the rice and cook, stirring, for 1 minute.
- Spoon the rice mixture into a 22cm x 14cm ovenproof dish, pour over 750ml vegetable stock (made with 2 cubes) , then scatter over the lemon zest. Cover tightly with kitchen foil and bake for 25 minutes
- Remove the foil, pour over the milk and arrange the haddock pieces on top of the rice. Cover again with kitchen foil and bake for a further 15 minutes, or until the rice is tender and the fish is cooked through.
- Remove from the oven and gently stir through the peas, spinach and half the lemon juice, flaking the haddock as you go. Re-cover with foil and set aside to rest for 5 minutes or until the peas are tender and the spinach has wilted. Season to taste, adding more lemon juice if needed.