Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(162 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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29th May, 2015
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!
18th May, 2015
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!!
12th May, 2015
A super quick, easy and delicious risotto recipe!
2nd Apr, 2015
Works well. Quick to prepare and tasty. Used semi-skimmed milk, low fat crème fraîche and frozen spinach with a veggie stock cube.
16th Feb, 2015
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.
28th Jan, 2015
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.
10th Nov, 2014
Simple recipe that requires little effort yet tastes amazing at the end. Highly recommend!
3rd Sep, 2014
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!
30th Aug, 2014
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.
21st Jul, 2014
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!


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