Course: Lunch
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

• 25g butter
• 2 shallots, finely chopped
• 1 large leek, thinly sliced
• 300g arborio rice
• 1⁄2 tsp sea salt
• 100ml white wine
• 600ml chicken or vegetable stock
• 400ml full fat milk
• 3 large smoked haddock fillets (approx 500g)
• 50g Parmesan, grated, plus shavings to serve
• 100g baby spinach or perpetual spinach, chopped
• 150g garden peas
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F, fan oven 180°C).
2. Heat the butter in a large ovenproof dish over a medium heat. Add the shallots and leek and cook for 4-5 minutes, stirring regularly, until just tender.
3. Add the rice and stir for a further 2 minutes.
4. Add the salt and wine and stir for 2 minutes. Then add the stock and milk, bring to the boil and cook gently for 5 minutes before sitting the haddock on top.
   
5. Cover with a lid or foil and bake in the oven for 15 minutes until the rice is tender. Remove from the oven and fold in the parmesan, peas and spinach. Season with plenty of pepper, then cover the dish again and leave to rest for 2 minutes before serving.
6. Serve with shavings of Parmesan.