Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(131 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
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  • 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

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  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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Comments (149)

ogittings's picture

Really delicious. Spinach didn't wilt for me, so gave it a quick boil in another pan. Put garlic in with the leeks, seasoned well with salt and loads of pepper, and served with peas, beans and a good smattering of parsley. Fantastic.

pumphrey09's picture

This is a great recipe. For a change I often use fresh fish-pie mix of smoked haddock, haddock and salmon with a few frozen king prawns. I use half-fat everything but add a good handful of parmesan cheese at the end. A squeeze of lemon juice and sprinkling of parsley tops it off. If you haven't tried this recipe - give it a go. You'll be hooked!

eilidhb1's picture

Perfect recipe! I added spring onion with the leek and had left over marscapone cheese that I added at the end- amazing!

JanieMT's picture

Delicious, and very very easy. I just added some garlic once the leek was almost cooked.
I'm thinking a poached egg on top next time!

pieshop's picture

Absolutely delicious!!! This is the first time I've made risotto in the oven and it came out perfect! Didn't have spinach, so used peas and didn't have Arborio rice so had to use sushi rice instead. Will definitely be making again.

x-x-x-faerie-x-x-x's picture

This is lovely! My whole family loved it, including my 2 year old! I used knorr fish stock (2 cubes) and a lot of black pepper for additional seasoning and the result was gorgeous. It's wonderful to be able to cook a risotto in the oven, will definitely be doing again.

debanne1958's picture

Brilliant, very simple to do and works every time! Have added other fish fillets I wanted to use up from the freezer to ring the changes - you really can't go wrong with this recipe.

WillowTree83's picture

This has become a regular favourite in our house. It always results in clean plates all round, including my two small children. I've varied it by adding peas instead of spinach, putting mushrooms in alongside leeks, using onions instead of leeks, swapping fish for left over roast chicken and bacon pieces: basically using whatever we have in the house. Fabulous: works every time.

JKel123's picture

Loved this recipe. This is the first time I have made risotto without continuously adding liquid on the hob. It was so easy to make and tastes delicious. Yum, yum, yum!

pocketlucy's picture

Comes out perfect every time! Definitely my favourite risotto recipe

I tend to use semi-skimmed milk instead of full fat as it's what I usually have in the fridge!

Emma_S89's picture

Absolutely lovely and so simple!!

I added a glass of white wine and some garlic when frying the leeks. Also added some frozen peas along with the spinach.

Super simple and love how you can just chuck it in the oven - perfect for midweek when at work!
I'm a big rissotto fan and it came out smooth and creamy (not at all like rice pudding like someone else mentioned and certainly wasn't 'sticky').

Would certainly recommend this as it is now a firm favourite in our household!!

nickydurr's picture

A super quick, easy and delicious risotto recipe!

hilly191's picture

Works well. Quick to prepare and tasty. Used semi-skimmed milk, low fat crème fraîche and frozen spinach with a veggie stock cube.

k8d6's picture

What a cracking dish! Any risotto that doesn't take loads of stirring is a winner in my book and this was tasty and hassle free. I used smoked haddock and it was cooked perfectly after 15 mins in the oven. Also didn't have Creme Fraiche handy - it would have been nice but the dish didn't suffer for it.

carolinelouisehunt's picture

Such a good recipe. I used smoked river cobbler instead of haddock - cheaper and still very tasty. Also works well with semi-skimmed milk and half-fat creme fraiche.

amymadge's picture

Simple recipe that requires little effort yet tastes amazing at the end. Highly recommend!

blondie2's picture

I don't usually comment but this was good!!!!!! You could add all sorts to bulk it out if you wanted too but also perfect as is!

Kamillanlarsen's picture

Very delicious with lots of taste to it. The recipes works a treat and the only seasoning I needed was black pepper. Added some chives, parsley and garlic and this worked really well with the other flavours.

deancassidy's picture

This is a very simple and delicious risotto recipe, which now features on our families weekly menu by popular demand from our kids!

I used to stand over a simmering pot slowly adding stock for ages, now all the stock goes into a casserole dish, placed in the oven and 17 minutes later it's ready! I've used this method for several types of risotto recipes and ill never look back. An added bonus is the delicious crust that forms at the bottom of the dish. Try it and love it!

lydiarollinson's picture

really delicious and so easy, we used half fat creme fraiche and semi skimmed milk and all ca out fine, added frozen peas when stirring in the fish and spinach which added perfect burts of sweetness and extra veg. also fried the onions in the beginning with some crushed garlic and added a small glass of white wine when first cooking the rice, probably unnecessary but best risotto tips! also added a pinch of parmesan and everyone was asking for more so hard cheese goes really well


Questions (2)

Caron64's picture


We love this recipe but often have a portion left over. Can it be re-heated and how long can it be kept in the fridge? I am assuming it is not suitable for freezing?

goodfoodteam's picture

Hi there, no this recipe is not suitable for freezing, it will keep in the fridge for 1-2 days. When reheating rice you need to ensure it is piping hot before serving as it's a high risk food. Either reheat in a small pan or in the microwave until really hot. Reheating fish may cause it to become overcooked so bear this in mind when reheating. Thanks.

Tips (1)

AV2012's picture

Really enjoyed this recipe. The only thing I'm wondering about is the title. Surely this should be called Haddock and Spinach Risotto? The leek is effectively drowned out by the stronger flavours of the haddock and spinach. For the people complaining that it's bland, you need to follow the recipe more closely. Use good quality stock and arborio rice and you can't go wrong. Plenty of black pepper means just that!

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