Smoked Haddock & Leek Risotto
A risotto of smoked haddock, cod, spinach and leeks with crème fraiche, white wine, mature Cheddar and a squeeze of fresh lemon juice.
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Tell Me More
- Made with special, gluten-free flour
- The smoked haddock and cod is from approved fishing grounds run by a supplier committed to sustainable fishing
- The mature Cheddar is the real deal – made by Barber’s, Britain’s oldest Cheddar producers, using traditional methods
- If you do not have a microwave, try cooking it on the hob! Make sure the meal is defrosted, keep it refrigerated and cook it within 48 hours. Simply empty the risotto into a pan and cook over a medium heat for 6-7 mins for the 1 portion, and 8-10 mins for the 2 portion, stirring occasionally. Ensure piping hot before serving.
Try It With
- Fresh Parmesan shavings and wilted baby spinach
- Great with some fresh, crusty bread on the side
- Half of a serving makes a tasty, hassle-free starter for any dinner party
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