G - Easy One-Pot Haddock & Leek Risotto

Few things are more relaxing than stirring risotto. For this recipe, you'll slowly add stock to rice and sweet leeks. Once the rice is tender, add the haddock bites, lemon zest and dill to finish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle

Step 2

Chop the Leek in half lengthways, then wash thoroughly to remove any grit from between the leaves. Top, tail and slice finely. Peel and finely slice the shallot.

Step 3

Heat a large, wide-based pan (preferably non- stick with a matching lid) with a drizzle of olive oil over a medium heat.

Step 4

Once hot, add the sliced leek and shallot and cook for 3-4 min or until starting to soften.

Step 5

While the leeks soften, dissolve the veg stock mix in 600ml boiled water.

Step 6

Add a knob of butter to the pan along with the arborio rice and cook for 1 min, stirring to coat the grains in the butter.

Step 7

Add the stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked.

Step 8

Meanwhile, chop the dill finely, including the stalks.

Step 9

Zest the lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter), then cut into wedges.

Step 10

Season the haddock bites with a pinch of salt and pepper.

Step 11

Once the rice is tender with a slight bite, stir through the juice of 2 lemon wedges, the soft cheese, half the lemon zest and half the dill (save the rest for garnish!).

Step 12

Top the rice with the haddock bites and cook, covered, for 3-4 min further or until the haddock is cooked through - this is your haddock & leek risotto. Tip: Your fish is cooked once it turns opaque and flakes easily.

Step 13

Season with a generous grind of black pepper.

Step 14

Serve the haddock & leek risotto garnished with the lemon wedges, remaining lemon zest and chopped dill.