Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(152 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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22nd Apr, 2013
I used prawns instead of smoked fish as that's what was to hand. Very nice and creamy if a little bland without the smokiness. But very easy. Shall try it again with different ingredients.
21st Apr, 2013
I've never attempted a risotto before because of how complicated I thought it would be. However, I decided to give this a go and I used semi skimmed milk and reduced fat creme fraiche to adapt it to my slimming world diet It was really really nice and was very quick and easy. My whole family ate it and even had second helpings. I highly recommend this dish, especially for novice cooks like myself.
corrinamoore's picture
6th Apr, 2013
Made this recipe this evening and was really impressed at how easy it was and how it accentuated a lovely piece of smoked haddock. Not the biggest risotto fan, usually as they can be a bit slimy, but this was rich, creamy and delicious.
29th Mar, 2013
As easy as it says it is - maybe easier! Now a regular dinner recipe this is such a nice and creamy risotto. I add a little lemon rind to it with the spinach. No problem to double this recipe either!
22nd Mar, 2013
I made this using semi-skimmed milk and half fat creme fraiche - I did think it may not come out as thick and creamy but it was delightful and really tasty. I added peas and pepper to it just for extra colour and flavours.
16th Mar, 2013
Have made this twice in the past week, but used half measures for myself and 'her indoors', absolutely fabulous and couldn't be easier to make. Will be making it quite often in the future.
7th Mar, 2013
Went for the non-fish version with chorizo instead of bacon on top. Fine for a mid-week, easy meal but nothing special so will definitely try the smoked haddock version next time.
24th Feb, 2013
I love risotto and this is the first time I have made a risotto in the oven, and the last. Its just not the same, the rice becomes claggy and stodgy. The flavours are great but real risotto doesnt need milk to be creamy and silky. I will make smoked haddock and leek risotto again but I will do it the traditional way ladle by ladle.
20th Feb, 2013
Hi there, I am a first time cooker and trying to cook better healthier meals for me and my family however I must be being really thick as I am at aloss as to how the leek is to be cooked? If anyone can help I would be really appreciative. Is it to be bolied if so how much water to add. Is it to be steamed? Very very confused at this recipe.
17th Feb, 2013
Really excellent. Just cooked it for 2nd time and it's gorgeous!


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