Okay, slightly rice-obsessed at the moment but I am loving how easy these oven-baked risottos are! I love smoked haddock so adding it to risotto seems like a perfect match! This recipe serves 4.
300g risotto rice
300g smoked haddock
600ml gluten free vegetable stock
250ml lactofree milk (or regular)
1/2 leek (green parts)
6 spring onions (green parts)
1 glass white wine
1 tbsp garlic-infused oil
100g grated parmesan
Salt and pepper
Chopped parsley to serve
Preheat the oven to 180 degrees C.
Add the garlic oil and finely chopped spring onions to an ovenproof dish and pop in the oven for 5 minutes to soften the onions.
Then add the leeks and cook for 5 minutes. Add the rice, stir well and cook for another 2 minutes.
Once this is well mixed and the leeks have started to soften, add the stock, milk, wine, salt and pepper, cover with a lid or with tin foil and cook in the oven for 10 minutes.
After 10 minutes, give everything a good stir, place the fish in chunks on top of the rice, re-cover and place back in the oven for a further 10 minutes.
By this time, the rice should be just about cooked and the fish should be soft and flaky. Add your parmesan and stir through to melt.
Serve with black pepper and chopped parsley.