Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(230 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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Goooozer
11th Aug, 2019
I have made this recipe numerous times and always enjoy it. Always have just used skimmed milk and it turns out great. Simple taste but let’s the flavour of the smoked fish come through. I add lots of spinach and black pepper - delicious
frizzy123
18th Jun, 2019
4.05
I followed recipe to the “T” but added a soft boiled egg as someone in the comments suggested - delicious! Both me and my husband enjoyed it. I did have to cook it in the over for an extra 15minutes though.
Janine417
9th Jun, 2019
5.05
I’ve spent years making risotto on the hob, which can be a labour of love. So, I was quite nervous about doing an oven version. However, it turned out to be lovely. I didn’t have any leeks or spinach, so substituted those ingredients with onion and frozen peas. It turned out beautifully! Even for my husband who claimed he doesn’t like risotto. He ate the lot!
gallyb's picture
gallyb
26th Apr, 2019
5.05
Made this for my husband, didnt use smoked haddock just plain but otherwise followed the recipe completely and it was delicious. My daughter who isn't a fish fan also ate it. Very pleased to have stumbled upon this recipe!
MyrtleC
23rd Jan, 2019
5.05
I've made this numerous times, just reducing the quantities for 2 people. I just use semi-skimmed milk as I don't buy full milk and it's lovely and creamy. So easy too as the oven does the work.
Laurenmcfar
21st Jan, 2019
5.05
Love this recipie it is always a winner - however I do always add Parmesan, cherry tomatoes, white wine and plenty of black pepper!
Simon Williams's picture
Simon Williams
30th Dec, 2018
4.05
To those few who didn't like this recipe or felt it lacked flavour, might I suggest making up a classic Italian gremolata to sprinkle on top? I quite like the risotto on its own (and have cooked it quite a few times), but I've found that a good dose of gremolata really lifts it and brings it to life. Also, using HEAPS of black pepper and maybe substitute rocket for the baby spinach if you want a bit more zing. I've served this to people with quite wide range of preferences in foods, and it has always been met with very positive approval.
victoria135
30th Oct, 2018
1.05
Not sure how or why people have given this 5 stars. Very disappointing with very little flavour.
ianbabington@aol.com
8th Sep, 2018
1.05
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.
jmyule
4th May, 2018
5.05
Really easy & really tasty. Firm favourite now

Pages

Nala74
30th Oct, 2017
Can you use coconut milk in this recipe instead of normal milk?
goodfoodteam's picture
goodfoodteam
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.
Specs75
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
goodfoodteam
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.
amybranch23
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!!
Caron64
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
goodfoodteam
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.
AV2012
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!
CLD
23rd Jul, 2016
5.05
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.
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