Smoked haddock & leek risotto

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olive magazine

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1. Video tutorial: Risotto

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.

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

Latest comments and suggestions

• Anne

  06 April 2008

  Anne rated and commented on this recipe

  

  Really, really tasty, will definitely make it again.

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• jaffa

  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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• Spikey Mikey

  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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• tavycook

  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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• juicy_83

  06 August 2008

  juicy_83 rated and commented on this recipe

  

  Quick, easy and fabulous!

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• eyoungman

  26 September 2008

  eyoungman rated and commented on this recipe

  

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

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• JULIA

  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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• JULIA

  16 December 2008

  JULIA rated and commented on this recipe

  

  Forgot to leave a rating!

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• claire241

  02 January 2009

  claire241 rated and commented on this recipe

  

  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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• recipes

  10 February 2009

  recipes rated and commented on this recipe

  

  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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• thegarybrough

  19 February 2009

  thegarybrough rated and commented on this recipe

  

  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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• Anne Wright

  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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• Jenny

  28 February 2009

  Jenny rated and commented on this recipe

  

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

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• 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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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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Difficulty and servings

Serves 4

Preparation and cooking times

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

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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