Smoked haddock & leek risotto

Creamy smoked haddock and leek risotto made with garlic, spinach, and lemon zest. A simple, comforting one-pan dinner for two, ready in about 35 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a large, deep, lidded, non-stick frying pan with cooking spray and put over a low heat. Add the onion and leeks, cover and cook gently for 6–8 minutes until softened – add a splash of water if they look dry.

Step 2

Stir in the garlic and rice, and cook for 2 minutes until the rice is translucent at the edges, stirring regularly. Add a ladle of stock and stir until absorbed. Keep adding a ladle of stock and stirring until absorbed until you have 1 ladle left, adding the haddock for the last 5 minutes – this will take about 20 minutes in total.

Step 3

Once the rice is tender but with a bit of bite in the centre, stir the remaining stock into the risotto, followed by the spinach. Remove from the heat and stir until the spinach has wilted. Stir in the lemon juice and season to taste. Divide between 2 bowls and top with the lemon zest and a twist of black pepper.