Yes that's right, oven baked risotto so 10 minutes on the hob then bang it in the oven and you're done. This works well with any smoked fish. Leftovers can be stored in the fridge for 2 - 3 days.
Heat the butter in a large pan or oven-proof dish over a medium heat. Cook the leeks for 4 - 5 minutes, stirring regularly, until tender.
Add the rice and and stir for a further 2 minutes.
Add the hot stock and milk and bring to the boil. then reduce the heat and simmer for 5 minutes whilst stirring.
Remove from the heat and transfer to an over proof casserole dish.
Place the fish on top of the rice and cover with a lid. Bake in the oven for 20 minutes until the rice is tender.
Fold in the creme fraiche and spinach and season with salt and pepper. Cover again and let it rest for 3 minutes before serving with the lemon wedges.
Notes
Not all eating together or in a hurry?You can re-heat a portion of this if necessary although risotto is best eaten straight away.An oven baked risotto is less maintenance than one you have to stand over and this one is minimal effort.[nutrition-label]