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Prep Time
35 min
Cuisine
Italian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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]
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
While the leeks soften, dissolve the Knorr vegetable stock cube[s] in 500ml [1L] boiled water
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!
Meanwhile, season the haddock bites 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
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!)
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
Serve the haddock & leek risotto garnished with the lemon wedges, remaining lemon zest and chopped dill
Season with a generous grind of black pepper and a drizzle of olive oil
Enjoy!