Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(156 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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paradisehouse
18th Jan, 2017
Not quite the same as havingt to stand over the stove continually adding stock and stirring all the time which is the traditional way to make a risotto. If you make a traditional risotto you would still have to soften the onion/leek/whatever you are using first anyway. So this oven baked style of making one is a real time saver.
heidchef's picture
heidchef
8th Sep, 2016
5.05
So lovely, and so simple! I notice some people have used semi skimmed milk which I'll happily try next time as the half fat crème fraiche worked well. Finished mine with a sprinkle of parsley and lemon juice. Delicious!
Hungry-monk
17th Aug, 2016
Delicious and simple risotto recipe. Just a few simple ingredients enable you to produce a very tasty and satisfying meal. The smoked haddock benefits from the very simple combination of flavours and the gentle cooking. Delicious!
stevemaskery
8th Jul, 2016
5.05
Excellent, just excellent. When I read it I couldn't understand why there was no herb or spice in the recipe, but I did it as-is, just for myself, and it was delicious. Don't pass up a culinary delight.
raquelsquelch
25th Jun, 2016
5.05
This has become one of our fav dishes. Have served it to several friends and without exception everyone LOVES it. Thanks for such a great recipe.
RichieBoo
5th Jun, 2016
5.05
Easy to do isn't the word and the taste is AMAZING!! A Fav with my diners! :) 5*
fairystoryteller
9th May, 2016
5.05
Wow, this is a keeper. Quick and easy with not too many ingredients. I used three leeks that needed using up (medium sized ones) and used peas instead of spinach. Other than that I stuck to the recipe. It was delicious and the family has asked me to make it again, and often. One for the recipe box.
lollypop74
3rd May, 2016
5.05
Delicious and so easy. I added garlic and spring onion to the leeks . I also topped it with a poached egg, grated Parmesan and chopped parsley at the end. Whole family loved it
ogittings
6th Apr, 2016
5.05
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
27th Feb, 2016
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!

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