Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(150 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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carollong26
17th Mar, 2017
5.05
Made this last night - HUGE SUCCESS. Currently eating left overs for lunch. Totally delicious, creamy and comforting! Served with half a soft boiled egg on top, perfect! x
blewburton
4th Mar, 2017
5.05
I made this last night, with a few alterations, I added a curry stockpot a few peas, and served with a poached egg on top, it made a great creamy kedgeree. Everyone was very happy!
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!
Super Sue
27th Jan, 2017
5.05
Couldn't be easier or tastier. Serve with sprinkle of parsley and lemon wedge. :)
mellyk
12th Jan, 2017
5.05
Lovely, a family favourite! My 2 year old and 4 year old love it.
AbbieHarrendence
28th Nov, 2016
5.05
Added spring onions as some comments suggested and it was beautiful!! So easy to make, will deffo make again
twinmum
16th Nov, 2016
Easy and super delicious
Matthew94
5th Nov, 2016
"There's no tedious stirring with this one " "Cook the leek for 4-5 mins, stirring regularly"
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
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!

Pages

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.