Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(139 ratings)

Prep: 5 mins Cook: 35 mins

Easy

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
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Ingredients

  • small knob of butter
    Butter

    Butter

    butt-err

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

  • 1 large leek, thinly sliced
    Leeks

    Leek

    lee-k

    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

    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

    Milk

    mill-k

    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

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.

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Comments (155)

cheetarawlings's picture
4

Very filling, pretty easy and very tasty. The spinach works really well with this.

carolina1987's picture
5

This is the first time I've made risotto and the recipe was very well explained :) AND all I can say is I loved it and I'm saving this recipe because I would definitely like to eat this again. Thank you to whoever posted it xx

babsfazekas's picture
5

Super easy to make, tastes delicious, feels healthier than regular risottos. Used a little more fish, and might decrease the liquids by 50 ml next time. Served it sprinkled with parmesan and with a simple side salad - so good!

jeff3lewis's picture
5

Really tasty recipe and so easy to make. Made it twice now and can see it becoming a regular on the home menu.

yvonnelove's picture
5

So easy to make and tasted amazing! I used semi-skimmed milk and half fat creme fraiche and it was still lovely & creamy.

fuji115's picture

A-MA-ZING! My 18 month old loved it too, although the toddler didn't like it. Anyway, I'll be making it again and again and again....

annacbanana's picture
5

If you like the idea of making a risotto but couldn't be bothered standing over the stove for an hour this one's for you. I couldn't get a hole of smoked risotto so just used non-smoked which still turned out really tasty. Will definitely be making this again!

loubbcgoodfood's picture
5

Really delicious risotto. Easy & quick preparation. 18 min timing perfect for my oven. Rich, creamy and fabulous!

beclam's picture
5

I have never made risotto before so thought i would make a 'cheat' one first and was very pleasantly suprised. The whole family loved it especiallly my 18 month old!!!
I did add some Parmesan to it at the same time as the creme fraiche and spinach.
This is definately a 'make again' recipe

thesadlers's picture
5

4* if you make it as per the recipe.
5* with a good sprinkle of salt and a squeeze of lemon juice all over. YUM!

alexandraclaire's picture
4

My husband cooked this and even he managed it OK..! :) So tasty, so warming, perfect cold evening dinner.

amchoor's picture
4

Enjoyed this simple recipe and used black squid ink risotto rice and cream instead of creme Fraiche. It came out lovely and creamy but very salty which I think may have been my stock so I will use a weaker veg stock next time and not cubes.

richuk's picture
5

Very good and very tasty , will be cooking this again !!

gill_david's picture
5

Really great and a definite keeper. Also used semi-skimmed milk and reduced fat creme fraiche and it was lovely & creamy. Exchanged frozen peas for the baby spinach as Sainsbury's had run out of latter! Again, worked well and I'm more likely to have peas in than spinach. Just added them 6 mins before end of cooking/standing time.

hanszinderfaan's picture
5

I am always ready to try fish recipes. I made this but only had semi skimmed milk. I have not tried it with full fat milk but I was more than happy with the result and can recommend. Very very tasty!

mouse87's picture
2

Easy receipe but very bland and sticky.

sophied1983's picture

Was anyone else left with too much liquid in the dish once cooked? Very watery... but tasty!

melody22's picture
3

I was slightly disappointed, came out rather like rice pudding rather than risotto. It tasted nice enough, but can't say I will be rushing to make this again.

peterpiper64's picture
5

Did this on Saturday night, absolutely gorgeous and easy. Sprinkled grated parmesan on the top and served with a lemon wedge. Glass of cold Chardonnay and lemon tiramasu as a dessert. Wonderful dinner and would have been happy to have eaten it at a resturant!

dermbut's picture
5

A really easy, tasty meal. Ideal for preparing if you have children running around and can't stand and do the stirring normally needed for risotto. It was the first time I've cooked one in the oven and we all really enjoyed the results. Will definitely cook again.

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