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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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!
11th Feb, 2013
Delicious and really easy to make
10th Feb, 2013
Absolutely delicious and very easy to make.
6th Feb, 2013
Excellent & very easy recipe. Tasted just great. Thanks :)
31st Jan, 2013
Brilliant!! Not only simple to make, quick, delicious, perfect healthy meal. The only changes l made were l used semi skimmed milk, half fat creme fraiche & 500g smoked haddock. l also sprinkled fresh parsley over just before serving. It was perfect!! Definitely in my favorite recipe file now.
31st Jan, 2013
have now made this twice, and is very easy and Delicious
29th Jan, 2013
I also used semi skimmed milk and half fat creme fraiche and it was still really creamy. Kept it for 3 days and it seemed to improve with age. Excellent easy recipe and will definitely cook it again.


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