Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(290 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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JooliveUK
1st Jul, 2020
5.05
Gorgeous dish. I made it with half fat Creme Fraiche and semi skimmed milk and it was perfectly creamy. And so easy! Thank you for this recipe.
Honeygran
5th Jun, 2020
Easy to do and tasty. Does need plenty of pepper. I didn’t have creme fraiche so added a bit of extra butter and some milk.
Peapod79
3rd Jun, 2020
2.05
It was quite bland and had the texture of rice pudding rather than risotto.
Maria U.'s picture
Maria U.
12th May, 2020
5.05
Delicious! Added parmesan shavings on top when serving for nice zingy-savoury taste, lots of black pepper, some peas as well and fresh finely chopped parsley. Scrumptious.
barbiesmith
5th May, 2020
I love this but make a few changes: finely chopped onion fried and cooked with the rice with 2 tablespoons of medium curry power. I add extra leek and fry these with mushrooms - but add them after the rice has bubbled for 5 minutes (so they don't overcook). Top with poached eggs.
Pippalata
20th Apr, 2020
5.05
This is a brilliant, easy midweek meal. I use oat milk which adds to the creaminess and add an extra leek to up the veg. I also use smoked basa rather than haddock. It does need proper seasoning at the end, but with plenty of black pepper this recipe is a winner.
abbisumption
7th Apr, 2020
4.05
Nice but not as tasty as I thought. Used half veg stock and milk. Added a garlic clove and some fresh parsley.
wawacaravan
23rd Mar, 2020
5.05
Quick, easy and delicious
LJ22
3rd Feb, 2020
4.05
Really lovely recipe but as others have mentioned, it can taste a little bland so I added extra salt and lots of pepper and it was lovely.
lucieallsopp
14th Jan, 2020
5.05
We made 2 thirds because my husbands a big guy and there was nothing left!!! Delicous! Next time eggs inbound, was worried to begin with but actually beautiful delicate flavours shine through. Simple, Quick and extremely yummy!

Pages

Nala74
30th Oct, 2017
Can you use coconut milk in this recipe instead of normal milk?
goodfoodteam's picture
goodfoodteam
8th Nov, 2017
Thanks for your question. We have't tried this in the test kitchen so cannot vouch for the results. A subtle-tasting, non-dairy milk alternative like the coconut variety should work in theory but it will change the flavour.
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.
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