Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(188 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

    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


  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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30th Oct, 2018
Not sure how or why people have given this 5 stars. Very disappointing with very little flavour.
8th Sep, 2018
I don't know how 180 people gave this five stars. I would suggest not wasting money and destroying a beautiful fish and ending up with fish rice pudding. I have made lovely oven baked risottos from here, but this is one to stay away from.
4th May, 2018
Really easy & really tasty. Firm favourite now
4th Mar, 2018
Really delicious....a wee bit of grated Parmesan on top elevated it further...will definitely be doing this one again (and again)!
21st Dec, 2017
This is a definite favourite in our house even my 2 year old loves it! An easy, tasty mid-week meal.
fayfumbs's picture
3rd Dec, 2017
Lovely recipe. Will definitely be making again
17th Nov, 2017
Love this dish, as do husband and kids. Have made it keeping to recipe and with adaptations. Most recently fried up 80g pancetta with the leeks (I didn’t have quite enough haddock), added a glass of white wine when the risotto went in, cooking for a couple of minutes before folllowing rest of recipe. I serve with Parmesan grated over or, on occasions, a poached egg on top. Delicious.
7th Jun, 2017
This was utterly delicious. This is the first time I have made risotto in the oven and I must say, it will not be the last. I used half fat milk and creme fraiche. I put mushrooms and a courgette I found in the fridge in it too. Very easy to make. Everyone will love it!
18th Apr, 2017
I used mushrooms, leek and frozen peas whilst making this. Also added wine when adding the rice to the pan and sprinkled with Parmesan. Was delicious. Would definitely make this again.
17th Mar, 2017
Made this last night - HUGE SUCCESS. Currently eating left overs for lunch. Totally delicious, creamy and comforting! Served with half a soft boiled egg on top, perfect! x


30th Oct, 2017
Can you use coconut milk in this recipe instead of normal milk?
goodfoodteam's picture
8th Nov, 2017
Thanks for your question. We have't tried this in the test kitchen so cannot vouch for the results. A subtle-tasting, non-dairy milk alternative like the coconut variety should work in theory but it will change the flavour.
20th Feb, 2017
I fancy doing this with chicken. What would be best? Roast the chicken and shred then add towards the end or add earlier and allow to cook as with the haddock? Got friends round on Friday and 4 of then don't do fish!
goodfoodteam's picture
3rd Mar, 2017
We haven't made this exact recipe with chicken but that sounds like a great alternative, using roast chicken. Swap the fish stock for chicken stock and add the roast chicken towards the end as you suggest. Some grated Parmesan would also make a great addition, for added flavour. Sprinkle on a generous amount at the end.
4th Aug, 2016
Does anyone know why this can't be frozen? Just cooked a batch for my little boy with the aim to freeze it in small portions and realised I can't!!
29th Jun, 2014
Hi, 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
7th Jul, 2014
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.
24th Jul, 2013
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!
23rd Jul, 2016
I agree, just made it for the first time, I added garlic with the leeks but apart from that followed word for word. Delicious, will definitely be one of my go to recipes from now on. So easy and tasty.