A tasty dish that’s healthy and easy to make.
Ingredients (Serves 6):
1tbsp Olive Oil for Frying
400g Leeks, washed and sliced
200g Washed Spinach
200g Peas (I used frozen)
500g Arborio Risotto Rice
500g Undyed Smoked Haddock Cut into Cubes (or Large Pieces)
15g Chopped Fresh Tarragon (you can always use dried, probably about a tea spoon would suffice. If you don’t like tarragon leave it out or perhaps try some lemon thyme.)
1 Fish Stock Cube
1.5 Litres Boiled Water
Pinch of Black Pepper
1 Small Glass of Wine (150ml) (Optional)… and a large one to drink while cooking
Preparation Time – 10 minutes
Cooking time – approx 30 minutes
You will need a large frying pan, preferably with a lid.
In a large frying pan on a high heat, add the olive oil and sliced leeks. Fry the leeks until soft and then add crumble in the fish stock cube (at the moment I really like the Knorr Stock pots which are like a jelly so I just add it from the little pot and then stir it in) pour in a little of the boiled water and add the black pepper and chopped tarragon. Give it a good mix.
Add the rice and stir again coating all the rice in the leeks, tarragon and stock mix, if you are planning on adding some wine for extra flavour add it now. Once the rice is mixed together with the leeks add the rest of the water. Bring it to the boil, give it a quick stir and then add the spinach and peas. At this point this point I usually give it a stir to mix in the spinach and peas and then put the lid on the pan and reduce the heat. We have a gas hob and on a large ring it should now be on a medium flame.
Leave to cook for 10 minutes and then add the smoked haddock. Just place the fish on top of the rice and the steam will cook it, leaving it soft and moist. Cook for a further 10-15 minutes, until the fish is white and cooked through and the rice is cooked and soft. You don’t need to stir it very much while it’s cooking. I would then leave it to stand with the lid on for about 5 minutes before serving. Don’t worry if there looks like there’s a little excess liquid in the pan at this point, once you give it a stir it disappears into the rice, leaving it moist.
This quantity should serve 6 adults and is perfect with some crusty bread or to dress it up a little for guests and serve with a poached egg on top.
If you’re interested there are approx 480 calories per serving (1/6th portion) this is not including the optional poached egg. This would add approx 75 calories for a large poached egg.
If you weren’t calorie counting you could make it a little richer by using butter instead of olive oil (or a combination of the two) and sprinkle with some parmesan when before serving.
This meal (serving 6) would cost around £10-£12 to make
- Leeks: £1.70
- Fresh Tarragon: £0.80 (you could use dried if you have some in your spice rack)
- Spinach £1.75
- Smoked Haddock: £5 (I bought the fish in Tesco this week for 33% off and it cost me £3.50 so I’m estimating the price when not on offer at £5 for this quantity)
- Risotto Rice: £1.15
- Small Glass of wine, approx £1.50
I’ve not included peas, as I always have them in the freezer but if you were to buy fresh they would probably be around £1-£1.50. And also haven’t included stock cubes and olive oil as they are items we use for many different things and always have at home.
Recipe by Jill Westhead, morethanmummies.com
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