Smoked haddock & leek risotto

Smoked haddock & leek risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(139 ratings)

Prep: 5 mins Cook: 35 mins


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: per serving

  • kcal444
  • fat10g
  • saturates5g
  • carbs64g
  • sugars5g
  • fibre3g
  • protein29g
  • salt3.34g
Save to My Good Food
Please sign in or register to save recipes.


  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large leek, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300g risotto rice, such as arborio or carnaroli

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 700ml fish or vegetable stock
  • 250ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 375g undyed smoked haddock, skinned and cut into large chunks
  • 3 tbsp crème fraîche
  • 100g baby spinach


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (155)

jayne_moss's picture

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

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

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

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

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

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

kazzybird's picture

Delicious and really easy to make

talbs80's picture

Absolutely delicious and very easy to make.

seano2201's picture

Excellent & very easy recipe. Tasted just great. Thanks :)

waterfrets's picture

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

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

timmy264's picture

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

timmy264's picture

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

mfoulerton's picture

Absoluely gorgeous- one of my favourite meals

jaynewestwood's picture

I didn't have any leeks or spinach in so substituted these with finely chopped onion and mange tout.
I'm not a great fish lover but am trying to eat it more often and this was a very simple and easy dish to make.
My only change when cooking again would be the fish v rice ratio. I'd like less rice so either use more fish or more veg.


Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.