Smoked haddock leek barley ‘risotto
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)
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