- Haddock, Leek & Pea Risotto.jpg (48.49 KiB) Viewed 767 times
Preparation Time: 15 minutes
Cooking time: 40 minutes
Serves: 4
No nutritional information available, but this is a Weight Watchers recipe.
Ingredients
- 1 tbsp low fat spread
- 2 medium leeks, trimmed and thinly sliced
- 200g (7oz) Arborio rice
- 2 vegetable stock cubes, to make 750ml (25½fl oz) stock
- 1 lemon zest
- 90ml (3fl oz) fresh lemon juice
- 150ml (5fl oz) skimmed milk
- 350g (12oz) haddock, cut into chunks
- 250g (8¾oz) frozen peas, boiled
- 50g (2oz) spinach, roughly chopped
Method
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Melt the spread in a nonstick pan over a medium heat. Add the leeks and cook for 5 minutes until softened, then add the rice and cook, stirring, for 1 minute.
2. Spoon the rice mixture into a 22cm x 14cm ovenproof dish, pour over the 750ml vegetable stock, then scatter over the lemon zest. Cover tightly with kitchen foil and bake for 25 minutes.
3. Remove the foil, pour over the milk and arrange the haddock pieces on top of the rice. Cover again with kitchen foil and bake for a further 15 minutes, or until the rice is tender and the fish is cooked through.
4. Remove from the oven and gently stir through the peas, spinach and half the lemon juice, flaking the haddock as you go. Re-cover with foil and set aside to rest for 5 minutes or until the peas are tender and the spinach has wilted. Season to taste, adding more lemon juice if needed.
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