Smoked haddock, leek & barley ‘risotto’
"Swap rice for barley to make this 'risotto' with leek and smoked haddock. It's not as creamy, but it's much healthier and full of flavour"
8.8 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
800ml chicken, fish or vegetable stock
400g smoked haddock fillet, preferably undyed
2 leeks , washed, trimmed and cut into rings
250g pearl barley
100ml dry vermouth or dry white wine
100g baby spinach leaves
2 tbsp finely chopped parsley leaves
3 tbsp double cream (optional)
30g mature cheddar , grated, to serve (optional)
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