This week’s Friday food has been sent in by Laura, who teased us with her plans for haddock and leek risotto in last week’s comments section. I love Italian food and there’s something so soothing about risotto, the comfort carbs and strong flavours, yet this take on it is perfect for this time of year. Greens for spring and fish to keep it light, yet it’s like a big hug in a bowl for the still-cold winter nights.
Although risotto takes a bit of time for a midweek meal, I find you can make it in about 30 minutes and if you’re happy to chat to your other half with a glass of wine in hand, time passes quickly enough
Florence’s tip: Stir the rice lots, it helps bash the grains about and makes the sauce thicker.
Image Credit: Annie Eats
400g smoked haddock
4 leeks – thinly sliced
300g risotto rice (my favourite is carnaroli)
1 glass dry white wine
Jug full of vegetable stock (or chicken stock)
Couple of handfuls of peas (optional)
- Put the haddock in a deep frying pan, cover with water/milk (depending how you like yours poached). Bring to the boil and then turn off the heat and leave it for 5-10mins. Take out of the liquid and flake into decent-sized chunks.
- Meanwhile, put a large knob of butter in a saucepan and add the leeks. Cook slowly for 15 minutes until completely softened.
- Turn up the heat, add the rice and stir to coat the grains.
- Pour in the wine and stir until absorbed.
- Add the stock, a ladleful at a time, stirring each lot in, until the rice is just tender and creamy (you might not need to use all the stock).
- About 5 mins before the end add the peas.
- Just before serving add the haddock and stir through to heat.
- Serve with chopped parsley on top.
Once you have mastered a basic risotto base you can switch it for all kinds of ingredients too. Some of my favourites include smoked mackerel, prawns, bacon lardons and roast chicken sliced on top, or asparagus or mushroom for veggies.
As always, do send in your Friday Food recipe suggestions to email@example.com marked SUBMISSION and thanks Laura!