Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(146 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, questions and tips

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patriciamtaylor59
29th Jan, 2013
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
26th Jan, 2013
5.05
Fabulous dish and so easy to make. My husband is not keen on fish but loved this. Will definately make again
timmy264
21st Jan, 2013
1.05
Must be us but none of us liked this at all. Like fishy rice pudding! Won't be making it again
timmy264
21st Jan, 2013
1.05
Must be us but none of us liked this at all. Like fishy rice pudding! Won't be making it again
mfoulerton
21st Jan, 2013
Absoluely gorgeous- one of my favourite meals
jaynewestwood
21st Jan, 2013
4.05
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.
mclasschef
19th Jan, 2013
5.05
I really wanted to introduce fish other than fish fingers into mine and my families diet. I found it easy to cook and so tasty and I have rarely left my plate so clean! This will be a firm favourite for years to come. Thank you so much for such a lovely tasty fish recipe.
karen_a_lloyd
16th Jan, 2013
5.05
This is so easy and so gorgeous. I now use it as the basis for every risotto I make. Tonight we had it with left over Christmas turkey and ham. Just added herbs and pepper and it was fabulous.
joyzaphine
5th Jan, 2013
This was the first time I ever made a risotto. I used mascarpone I had left instead of creme freche and it tasted great I wouldn't change a single thing.
reidy30
5th Jan, 2013
Delicious recipe. I made it with smoked whiting and soft cheese instead of crème fraiche and it worked out fine.

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