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"
Prep time:
20 min
Cook time:
55 min
Servings:
4 people
Health Score
High
Medium
Low
8.8 / 10
High score
Glycemic Index
Index
22
LowLoad
15
ModerateNutrition per serving:
| Calories | 446.00 kcal | 22% |
| Fat | 9.00 g | 13% |
| Carbs | 53.00 g | 20% |
| Sugars | 3.00 g | 3% |
| Protein | 31.00 g | 62% |
| Sodium | 2.40 mg | 0% |
| Fiber | 3.00 g | 11% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 22 Low |
Glycemic Load 15 Moderate |
Ingredients
800ml chicken, fish or vegetable stock
400g smoked haddock fillet, preferably undyed
30g butter
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)
Directions
Read the directions for this recipe at BBC Good Food
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