Smoked Haddock & Leek Risotto

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Smoked haddock fillet		1 (150g)
Rice		1 cup
Water		2 cups
Milk		1 cup
White wine		1/2 cup
Dashi stock powder		1 pack (8g)
Leek		1/2
Courgette		1/2
Walnuts or almonds		2 tbsp
Rocket		1/2 handful
Olive oil		1 tbsp
Creme fraiche		1 heaped tbsp
Cheese		as you like

Method

Cook

30min

Cut the leek into 5mm slices and fry in a frying pan with olive oil on low heat for 10 minutes. This will develop the sweetness.

In the meantime, cut the haddock into 2cm dice and the courgette into 1cm slices then quarters.

When the leeks are soft, add the unwashed rice to the pan and fry on low heat until half translucent.

Add the haddock, courgette, milk, water and wine. Add the dashi stock and mix. Turn the heat up to high until it boils then turn down to a simmer.

Stir occasionally and simmer for 12-15 minutes. Finely chop the walnuts and rocket. When the moisture is reduced in the pan, it's ready.

Turn the heat off and stir in the creme fraiche. Transfer to a serving dish and sprinkle the grated cheese, walnuts and rocket on top. Add some pepper it you like.

Tips & Note

For risotto, the standard is 1:3.5 rice to liquid (for example, 100g rice needs 350g liquid). Some cookery books say to add the liquid a bit at a time, but having tried it this way and all at once, it didn't make a big difference.

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