Easy One Pot Haddock & Leek Risotto

Boil a kettle

Chop your leek[s] in half lengthways, then wash thoroughly to remove any grit from between the leaves

Top, tail and slice finely

Peel and finely slice your 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 leek softens, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Add a knob of butter to the pan along with your 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, chop your dill finely

Zest your 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)

Season your haddock bites with a pinch of salt and pepper

Tip: Unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!

Once the rice is tender with a slight bite, stir through the juice of half the lemon[s], your soft cheese, half the lemon zest and half the chopped dill (save the rest for garnish!)

Cut the remaining lemon into 1 wedge per person

Top the rice with the haddock bites and cook, covered, for 4-5 min further or until the haddock is cooked through – this is your one pot haddock & leek risotto

Tip: Your fish is cooked once it turns opaque and flakes easily