Dinner · Italian · Seafood

10-Minute Risotto

This is one of those night-before-the-shopping-comes, what-the-hell-can-I-make, throw-it-all-together-and-hope-for-the-best kind of meals! Luckily, it turned out pretty well so thought I’d share it on here! 


2 smoked haddock fillets

1 leek, cleaned, trimmed and sliced into rings

2 cloves garlic, peeled and finely chopped

4 blocks frozen chopped spinach, or 2 big handfuls fresh spinach

1 packet of microwave rice (I used pilau as that’s all I had and it worked really well, but plain would be just as good)

1/2 tub mascarpone (or crème fraiche, cream cheese, quark etc)

30g Parmesan, grated

1 knob butter, or tbsp oil of choice

If your haddock fillets are frozen, cook as per packet instructions. If using frozen spinach, pour over boiling water to defrost a little.

Add butter (or oil) to a large frying pan on a medium heat. When it stops foaming, add the chopped garlic and stir until fragrant. Add the leeks and stir until softened. 

Add the fresh or frozen spinach and stir until wilted. 

Add in the haddock fillets and stir occasionally until cooked. At the same time cook the microwave rice as per packet instructions.

Add in the rice, mascarpone and half the Parmesan and mix until well combined. Add a little water or milk if you need to to loosen the consistency. Check for seasoning and add salt and pepper as needed.

Serve immediately with the remaining Parmesan sprinkled on top.


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