To master this risotto, you'll cook rice with butter and leeks, before slowly adding stock. Once the rice is tender, you'll add haddock, soft cheese, lemon zest and fresh dill. Delicious!
Prep Time
35 min
Cuisine
Italian
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1 soft cheese pot (50g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
491 kJ 115 kcal
2079 kJ 488 kcal
Fat of which saturates
2.3 g 1.3 g
9.6 g 5.3 g
Carbohydrate of which sugars
19.2 g 2 g
81.1 g 8.6 g
Fibre
1.6 g
6.8 g
Protein
6.8 g
28.6 g
Salt
0.65 g
2.74 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Chop the leek[s]in half lengthways, then wash to remove any grit from between the leaves
Top, tail and slice finely
Peel and finely slice the shallot[s]
2
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium heat
Once hot, add the sliced leek and shallot and cook for 3-4 min or until starting to soften
3
While the leeks soften, dissolve the Knorrvegetablestock cube[s] in 500ml [1L] boiledwater
4
Add a knob of butter to the pan along with the arborio rice and cook for 1 min, stirring to coat the grains in the butter
Add the stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked
Tip: Add a splash more water if it's looking a little dry!
5
Meanwhile, season the haddockbites with a pinch of salt and pepper
Chop the dill finely, including the stalks
Grate the zest of the lemon[s] then cut into wedges
6
Once the rice is tender with a slight bite, stir through the juice of half[all]lemon, the soft cheese, half the lemon zest and half the dill (save the rest for garnish!)
7
Top the rice with the haddock bites and cook, covered, for 3 min further or until the haddock is cooked through - this is your haddock & leek risotto
Tip: Your fish is cooked once it turns opaque and flakes easily
8
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