There’s no tedious stirring with this one – just stick it in the oven until creamy and delicious
Prep:5 mins
Serves 4
small knob of butter1 large leek, thinly sliced300g risotto rice, such as arborio or carnaroli700ml fish or vegetable stock250ml full-fat milk375g undyed smoked haddock, skinned and cut into large chunks3 tbsp crème fraîche100g baby spinach
STEP 1Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.STEP 2Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.STEP 3Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.
