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Smoked Haddock & Leek Risotto

Smoked Haddock & Leek Risotto MicrowaveableOnlyGluten Free

A risotto of smoked haddock, cod, spinach and leeks with crème fraiche, white wine, mature Cheddar and a squeeze of fresh lemon juice.

£4.50 Serves 1 (370g)
£8.00 Serves 2 (740g)

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Tell Me More

  • Made with special, gluten-free flour
  • The smoked haddock and cod is from approved fishing grounds run by a supplier committed to sustainable fishing
  • The mature Cheddar is the real deal – made by Barber’s, Britain’s oldest Cheddar producers, using traditional methods

Try It With

  • Fresh Parmesan shavings and wilted baby spinach
  • Great with some fresh, crusty bread on the side
  • Half of a serving makes a tasty, hassle-free starter for any dinner party

How We Make It At Our Kitchen

  • We melt butter and oil in a pan and slowly sweat onions and leeks until they have a sweet flavour
  • In goes the ribe – a classic risotto rice – and we give it a good stir. Then we slowly pour in, a little at a time, the white wine and some fish stock. This gives the risotto a lovely creamy texture
  • To make it just a bit more indulgent we add a little crème fraiche and a grating of Cheddar cheese. Finally we stir through the blanched smoked haddock, lots of herbs and a squeeze of lemon

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)631 2,335
Energy (cal)151 559
Protein (g)8 29.6
Carbohydrate (g)10.7 39.6
of which: sugars (g)2.9 10.7
Fat (g)8 29.6
of which are saturates (g)4.3 15.9
Fibre (g)0.8 3
Sodium (g)0.37 1.39
Salt (g)0.925 3.475

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Cooked Ribe Rice (30%), Semi Skimmed Milk, Onions, Smoked Haddock (8%) [Fish], Cod (8%) [Fish], White Wine (5%) [Sulphites], Cheddar Cheese (5%) [Milk], Double Cream [Milk], Leeks (3%), Spinach (2%), Crème Fraiche (2%) [Milk], Butter [Milk], Fish Stock, Water, Gluten Free Flour, Chives, Rapeseed Oil, Lemon Juice, Parsley, White Pepper.

Gluten Free Plain Flour contains: Flour Blend [Rice, Potato, Tapioca, Maize & Buckwheat]. White Wine contains: White Wine, Preservative: Sulphur Dioxide. Cooked Ribe Rice contains: Water, Rice, Salt. Fish Stock contains: Fish (Cooked White Fish, Cod Powder), Maltodextrin, Glucose Syrup, Salt, Yeast Extract, Lemon Juice Concentrate, Stabiliser: Guar Gum, Anchovy Paste, Dried Onion.

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

SERVES 1

Microwave:

Remove sleeve and pierce film. Cook on full power.
850W
4 mins > stir & re-cover > 3 mins
Stir well and allow to rest for 2 mins before serving.

Defrost Instructions:

Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 6-7 mins, stirring occasionally. Ensure the fish is fully cooked and ensure piping hot before serving. Once cooked, do not reheat.

Extra Warnings:

Steam may be released when removing lid. Although every care has been taken to remove all bones, some may remain.

SERVES 2

Microwave:

Remove sleeve and pierce film. Cook on full power.
850W
8 mins > stir & re-cover > 5 mins
Stir well and allow to rest for 2 mins before serving.

Defrost Instructions:

Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 8-10 mins, stirring occasionally. Ensure the fish is fully cooked and ensure piping hot before serving. Once cooked, do not reheat.

Extra Warnings:

Steam may be released when removing lid. Although every care has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Milk, Fish, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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