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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alirichards's picture
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Fab recipe - easy, tasty & healthy. I topped it off with a poached egg - heaven!

jokiernander's picture
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So delicious, so simple and so quick. The flavours are amazing and I will be making this next time for friends. I used semi skimmed milk and half fat creme fraiche and it was still creamy and rich.

clairebs's picture
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What a great recipe! Made this per the recipe even though I was a bit dubious about oven cooking but it turned out really well. Tastes more expensive than it tastes given how much flavour even a relatively small amount of smoked fish has. This is definitely making it onto my regular repertoire.

lauren_hawley's picture
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I'm not sure if I can actually rate it as 5 if following the recipe provided but what I did tasted amazing and even my non risotto loving husband enjoyed it. Like the alternative recipe suggested, I used sliced crispy, smoked streaky bacon instead of the haddock and added in a clove of garlic and mushrooms and kept the spinach in instead of using spring onions. I also used semi skimmed milk instead of full fat and used half fat creme fraiche but the taste was still unbelievable.

Will definitely be making again

sarahll21's picture
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Made this this week and it was lovely. I also used double cream instead fo creme fraiche as that's what I had in the fridge. Added some parmesan to it and also a poached egg on top.
Delicious and super easy, will definately be making it again.

lindsaysharples's picture
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Perfect mid week meal. Very easy to do and can be scaled up for bigger appetites or more people. I used the same amount of fish but more vegetables and rice - everyone loved it!!

b0ycey's picture

Very easy recipe. This was a real crowd pleaser and my 10 month old Grandaughter loved it!!

yorkshirejen's picture
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Can't believe how good this is, and love the oven method - turned out perfectly, will be using that for other recipes. I used endamame beans (frozen and blanched for 1 min before adding) instead of the spinach, and heaps of black pepper.

munkiezuncal's picture
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Tried it and loved it ..so did the rest of the family. Will try the bacon version next.

meldrewman's picture
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This has become a Friday Favourite and tonight I made it with chicken breast. I simmered the chicken breast in stock for 10 minutes and then used the stock for the dish and cut the chicken into bite-sized pieces.

This needed a little more creme fraiche and I found that tearing the spinach leaves also improved the dish.

Next ... some chunks of cooked ham and replace the spinach with cooked frozen peas ...

adnamabrown's picture
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Made this tonight, so easy to do.

meldrewman's picture
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Made it with smoked Vietnamese River Cobbler - even better than smoked haddock!

ajirvine's picture
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This is a lovely recipe, creamy and rich but still light.

I make it with semi skimmed milk and 1/2 fat crème fraîche.

It's my OH's favourite meal at the moment so I make it at least once a week.

It's smart enough to have for a dinner party and would be lovely as a starter.

For those that are interested - it works out at 12pp per person.

botleypark402's picture
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Forgot to give it a star rating in my post above

botleypark402's picture
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Made this for a Friday night supper and it is superb. Great flavours and so easy to make. Will definitely be making this again

hmacpherson's picture
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great family dinner, healthy, easy to cook.

frania65's picture
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Nice, but I thought it needed just a little bit more flavour. I have added more cream fraiche, squizzed some lemon juice over it, sprinkled some grated parmesan and it tasted much better then..

racgels's picture
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Made this on Friday evening and it was an complete hit! So simple to make and absolutely delicious. I'm doing weight watchers at the moment so substituted the full milk for skimmed and used half fat creme fraiche. I'll definitely being making it again!

sammyboy's picture
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Delicious and easy to make.Brilliant for mid week meal.I agree this is
lovely made with semi-skim milk.Will be making this again. I added chopped parsley at the end for extra flavour.

pundit24's picture
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this is such an easy meal to prepare and cook, and is so creamy and delicious. I used full fat milk and 1/2 fat creme fraiche. Great for families and would work well as a meal in the summer with a lovely salad on the side.

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