Smoked Haddock Risotto – Alfred Enderby
Prep: 10 mins - Cooking: 45 mins Serves: 4 With a little bit of know-how and some soothing meditative stirring, this creamy risotto with our smoked haddock and perfectly cooked rice is guaranteed to...
Ingredients
- 500g Alfred Enderby Smoked Haddock Fillets
- 750ml whole milk, enough to cover the fillets
- 3 tbsp rapeseed oil
- 1 white onion, finely chopped
- 1 large leek, halved and finely sliced
- 300g arborio rice
- 150ml white wine
- 500ml chicken stock
- 100g spinach
- 2 lemons, juiced
- 1 lemon, zested
- 50g parmesan, shaved to serve
- Salt and pepper to season
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