Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(118 ratings)

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Cooking time

Prep: 5 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

There's no tedious stirring with this one - just stick it in the oven until creamy and delicious

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
444
protein
29g
carbs
64g
fat
10g
saturates
5g
fibre
3g
sugar
5g
salt
3.34g
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Ingredients

  • small knob of butter
  • 1 large leek, thinly sliced
  • 300g risotto rice, such as arborio or carnaroli
  • 700ml fish or vegetable stock
  • 250ml full-fat milk
  • 375g undyed smoked haddock, skinned and cut into large chunks
  • 3 tbsp crème fraîche
  • 100g baby spinach

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Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
  2. Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
  3. Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.

Recipe from Good Food magazine, April 2010

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Comments

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staceyb85's picture
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Really enjoyed this, was a bit dubious as I've made risottos in the oven before and they haven't turned out very nice, but this was delicious. Used semi-skimmed milk as that's what we had and also added peas for the last 5 mins as I find they add little bursts of freshness to anything. Served it with a salad and a couple of slice of garlic bread.

mrsworrod's picture
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This was really easy and really delicious! I used half fat creme fraiche and semi-skimmed milk and it was still plenty creamy enough. Can't wait to make it again!

mariapiabalfour's picture
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I used prawns instead of smoked fish as that's what was to hand. Very nice and creamy if a little bland without the smokiness. But very easy. Shall try it again with different ingredients.

jayne_moss's picture
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I've never attempted a risotto before because of how complicated I thought it would be. However, I decided to give this a go and I used semi skimmed milk and reduced fat creme fraiche to adapt it to my slimming world diet
It was really really nice and was very quick and easy. My whole family ate it and even had second helpings.
I highly recommend this dish, especially for novice cooks like myself.

corrinamoore's picture
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Made this recipe this evening and was really impressed at how easy it was and how it accentuated a lovely piece of smoked haddock. Not the biggest risotto fan, usually as they can be a bit slimy, but this was rich, creamy and delicious.

cdbulley's picture

As easy as it says it is - maybe easier! Now a regular dinner recipe this is such a nice and creamy risotto. I add a little lemon rind to it with the spinach. No problem to double this recipe either!

neeshasihra's picture
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I made this using semi-skimmed milk and half fat creme fraiche - I did think it may not come out as thick and creamy but it was delightful and really tasty. I added peas and pepper to it just for extra colour and flavours.

theweelad's picture

Have made this twice in the past week, but used half measures for myself and 'her indoors', absolutely fabulous and couldn't be easier to make. Will be making it quite often in the future.

lizleicester's picture
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Went for the non-fish version with chorizo instead of bacon on top. Fine for a mid-week, easy meal but nothing special so will definitely try the smoked haddock version next time.

aimbo76's picture
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I love risotto and this is the first time I have made a risotto in the oven, and the last.
Its just not the same, the rice becomes claggy and stodgy. The flavours are great but real risotto doesnt need milk to be creamy and silky.
I will make smoked haddock and leek risotto again but I will do it the traditional way ladle by ladle.

rebekahnelson's picture

Hi there,

I am a first time cooker and trying to cook better healthier meals for me and my family however I must be being really thick as I am at aloss as to how the leek is to be cooked?

If anyone can help I would be really appreciative. Is it to be bolied if so how much water to add. Is it to be steamed?

Very very confused at this recipe.

seano2201's picture
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Really excellent. Just cooked it for 2nd time and it's gorgeous!

kazzybird's picture
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Delicious and really easy to make

talbs80's picture
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Absolutely delicious and very easy to make.

seano2201's picture
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Excellent & very easy recipe. Tasted just great. Thanks :)

waterfrets's picture
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Brilliant!! Not only simple to make, quick, delicious, perfect healthy meal.
The only changes l made were l used semi skimmed milk, half fat creme fraiche & 500g smoked haddock. l also sprinkled fresh parsley over just before serving. It was perfect!!
Definitely in my favorite recipe file now.

nicolasterne71's picture

have now made this twice, and is very easy and Delicious

patriciamtaylor59's picture

I also used semi skimmed milk and half fat creme fraiche and it was still really creamy. Kept it for 3 days and it seemed to improve with age. Excellent easy recipe and will definitely cook it again.

trishmcall's picture
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Fabulous dish and so easy to make. My husband is not keen on fish but loved this. Will definately make again

timmy264's picture
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Must be us but none of us liked this at all. Like fishy rice pudding! Won't be making it again

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