THIS week’s recipe from Arlene Thompson of Sainsbury’s Try Team is a really healthy choice and is also suitable for anyone on a gluten-free diet.
“I made it for dinner last week and it was so delicious, I had to make it this week again,” said Arlene.
“It ticks all the boxes being low in fat and is really easy to make, as unlike other risottos, you don’t need to do all that stirring.
“All our fresh haddock and cod is line caught and remember, that any fish sold at our fish counter, has not been previously frozen. My tip for living well for less is to buy fresh fish from the counter when you see a special offer and then freeze it at home,” she added.
Smoked haddock and spinach risotto
Packed with seasonal veg and smoked haddock, this baked risotto is also suitable for those avoiding gluten. This recipe contains two of your five a day.
Preparation time: 10 minutes
Cooking time: 35 minutes
1 tablespoon olive oil by Sainsbury’s
250g leeks, trimmed, sliced
1 garlic clove, crushed
300g Sainsbury’s Arborio risotto rice
600ml Signature vegetable stock
350ml skimmed milk
325g skinless and boneless smoked haddock fillet by Sainsbury’s
2 tablespoon Sainsbury’s half-fat crème fraîche
Juice of half a lemon
150g young-leaf spinach
250g frozen British garden peas by Sainsbury’s
15g parmesan, grated
• Preheat the oven to 200°C, fan 180°C, gas 6. In an ovenproof casserole, gently fry the leeks for 5-10 minutes until soft and just golden. Add the garlic and rice, and cook for a further 2 minutes.
• Pour in the stock and milk and bring to the boil, then simmer for 10 minutes. Remove from the heat and place the haddock on top of the risotto. Cover the dish with foil then bake in the oven for 15 minutes, until the rice is tender and the haddock is cooked through.
• Stir in the crème fraîche, lemon juice, spinach and peas, breaking up the haddock into small pieces. Let sit for 2 minutes until the spinach has wilted slightly. Season and sprinkle with the parmesan to serve.
TIP: You can also finish this risotto on the hob, instead of baking in the oven for the last 15 minutes by covering in tinfoil as described, keep the pan on a very low heat and give it a stir every five minutes.