Smoked haddock & leek risotto

Smoked haddock & leek risotto

The trick to perfect creamy leeks in this risotto is to cook them to a melting tenderness before adding the rice

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 45 mins
  1. Video tutorial: Risotto

Method

  1. Put the haddock in a heatproof dish and just cover with boiling water. Cover with clingfilm and leave for 10 minutes. Flake into decent-sized chunks.
  2. Meanwhile, heat 2 tbsp oil and a knob of butter in a wide shallow pan then add the leeks. Cook slowly for 10 minutes until completely softened. Turn up the heat, add the rice and stir to coat the grains. Pour in the wine and stir until absorbed. Add the stock, a ladleful at a time, stirring each lot in, until the rice is just tender and creamy (you might not need to use all the stock). Stir in the haddock and chives and serve.
Try

Know-how

Look for pale yellow, natural-coloured smoked haddock rather than the bright yellow dyed stuff.

Per serving

522 kcalories, protein 40.8g, carbohydrate 65g, fat 11.7 g, saturated fat 2g, fibre 3.8g, salt 3.88 g

Recipe from olive magazine, February 2007.

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Latest comments and suggestions

  • 06 April 2008

    Anne rated and commented on this recipe

    5 stars

    Really, really tasty, will definitely make it again.

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  • 26 April 2008

    jaffa commented on this recipe

    Absolutely delicious! I actually added some peas to give it more colour. Will make again.

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  • 29 April 2008

    Spikey Mikey commented on this recipe

    This is a fantastic recipe. I have varied it by adding a handful of peeled king prawns which add a little colour as well as enhancing the flavour. This is now one of my favourites!

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  • 19 May 2008

    tavycook commented on this recipe

    Absolutely delicious. I added some king prawns at the end which made it even more special

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  • 06 August 2008

    juicy_83 rated and commented on this recipe

    5 stars

    Quick, easy and fabulous!

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  • 26 September 2008

    eyoungman rated and commented on this recipe

    5 stars

    Very easy to make and very tasty! A new favourite of mine.

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  • 16 December 2008

    JULIA commented on this recipe

    Found some smoked haddock in the freezer that needed using up... and a quick search came up with this recipe. My two teenage sons who are not great fish fans absolutely loved it! It was so easy to make and was a great supper for a cold winter's night. There was some leftover - so will have for lunch tomorrow. Very yummy!!

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  • 16 December 2008

    JULIA rated and commented on this recipe

    5 stars

    Forgot to leave a rating!

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  • 02 January 2009

    claire241 rated and commented on this recipe

    5 stars

    This recipe is delicious. Although it is quite low in fat it still had a lovely creamy consistency. After reading other reviews, we also added king prawns which were a lovely addition. Will make again.

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  • 10 February 2009

    recipes rated and commented on this recipe

    1 stars

    I'm afraid I didn't like this at all, found the taste of the haddock way too strong for the dish.

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  • 19 February 2009

    thegarybrough rated and commented on this recipe

    4 stars

    Yum - simple but very tasty. Some good bread with real butter on the side is a must! Always look forward to leftovers the next day.

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  • 21 February 2009

    Anne Wright commented on this recipe

    I loved the flavours of this dish and it was so easy to make. I think though I would have preferred it with brown rice!

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  • 28 February 2009

    Jenny rated and commented on this recipe

    5 stars

    Really good, I always add in a few peas to give colour.

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  • Binder photo pat

    04 March 2009

    pat commented on this recipe

    We really liked this recipe, light, creamy and very professional looking. Also tried it using ready cooked prawns stirred in with a little lemon zest instead of the smoked haddock, just as tasty and would make a lovely dinner party starter. Next time I will try flaked hot smoked salmon.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 45 mins

Ingredients

  • 400g smoked haddock
  • olive oil
  • butter
  • 4 young leeks , halved lengthways and thinly sliced
  • 300g arborio rice or carnaroli rice
  • 1 glass dry white wine
  • chicken stock fresh, cube or concentrate, made up to 1.5litres, kept simmering
  • a small bunch of chive , snipped
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Per serving

522 kcalories, protein 40.8g, carbohydrate 65g, fat 11.7 g, saturated fat 2g, fibre 3.8g, salt 3.88 g

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