To master this risotto, you'll slowly add stock to rice, butter and leeks. When the rice is tender, you'll stir in haddock, lemon zest and fresh dill to finish. Incredible!
Prep Time
35 min
Cuisine
Italian
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1 soft cheese pot (50g)<span class="strong">†</span>
160g arborio rice
vegetable stock mix sachet (11g)
Typical Values
per 100g
per serving
Energy
480 kJ 113 kcal
2030 kJ 480 kcal
Fat of which saturates
1.9 g 1 g
8.1 g 4.3 g
Carbohydrate of which sugars
18.1 g 2.5 g
76.7 g 10.7 g
Fibre
1.9 g
7.9 g
Protein
6.9 g
29.4 g
Salt
0.42 g
1.77 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
Zest the lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter), then cut into wedges
6
Once the rice is tender with a slight bite, stir through the juice of 2 [4]lemon wedges, 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 3-4 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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