Smoked haddock & leek risotto

Smoked haddock & leek risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(144 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

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

Comments (159)

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.

jjclarke's picture
5

This is a firm favourite in our house....yummy yummy yummy and wouldn't change a thing!!

jool25's picture
5

Really easy tasty recipe! I added a handful of parmesan at the end with the spinach.......YUMMY!

john-weaver's picture

Simple to do with scrumptious result. Recommend!

jjclarke's picture
5

5 Star yumminess!!!

mrscla's picture
5

Absolutely fabulous, I also used semi skimmed milk and low fat creme fraiche ,very enjoyable, will definitely make again also may use smaller portions as a starter to dinner. So very simple and quick to make.Did heat some left overs the next day -but felt it is much better eaten fresh.

usmasons's picture
5

Delicious and easy to make, added extra spinach and some peas.

mand4ever's picture
5

I love risotto so thought i would try this as it sounded so easy to make. It was so simple to make and really, really tasty. Even the kids cleared their plates and asked if there was any more. I used dyed haddock as i couldn't find undyed. It actually gave it a bit more colour. Will definitely be making it again.

philmullins's picture

very tasty and so easy!

kate295's picture
5

Fantastic recipe, absolutely delicious! I've made this loads of times over the past year, each time it's come out beautifully. I often just use semi-skimmed milk instead of full fat milk and find it doesn't make a huge difference. I also often use dyed fish (the bright yellow stuff) which I find has no impact on the flavour. Overall, great recipe!

cook284's picture
5

Great easy risotto recipe- ideal for risotto virgins! Very yummy and tastes like it requires a lot more effort than it really does! I chucked some parmesan in mine because I can't have risotto without it!

katckam's picture
5

Delicious and so simple. Halved recipe, used skimmed milk and frozen spinach left to defrost in hot stock while onion (no leek) cooked. No creme fraiche either but not a problem. In fact, off for seconds!

sallywilliment's picture

Fabulous recipe.

kathygill's picture

Simply stunning! This is so easy and tastes delicious. I used onion instead of leeks, semi-skimmed milk and half fat creme fraiche. This is 100% a keeper recipe.

ashleyhouston71's picture
5

loved it, really easy to make and tastes great, has with some homemade garlic bread, think it will become a regular choice :)

jacquil's picture
4

Quite nice. Used peas instead of spinach. Felt it was lacking a little 'something' though, not quite sure what. Would perhaps have benefited from some parsley or something. Used low fat creme fraiche and skimmed milk like most people and it was fine.

joekah's picture
5

Excellent easy recipe, this has become a regular in our house. It is delicious and you can use any fish you like, pollack is great. You can also use peas or sweetcorn or spinach. It's very versatile. Top it with a poached egg too. Recommended recipe

Pages

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…