Smoked fish and leek risotto

• small knob of butter
• 1-2 leeks depending on size, sliced thinly
• risotto rice for 2
• approx 550ml fish or veg stock
• approx 180ml milk
• smoked fish cut into chunks - I used river cobbler
• 2 tbsp creme fraiche
• 70g baby spinach

Heat oven to gas 6. Heat butter in oven proof dish and fry the leek until just tender. Add rice and stir for further 2 mins.
Add stock and milk, bring to the boil and bubble for 5mins before laying the fish on top.
Cover and put into oven for around 18 mins.
Fold in the creme fraiche and spinach and season with lots of pepper.
Re-cover and leave to rest for 3 mins before serving.