Smoked haddock & leek risotto

Smoked haddock & leek risotto

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

  • 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…

  • 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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Simon Williams's picture
Simon Williams
30th Dec, 2018
To those few who didn't like this recipe or felt it lacked flavour, might I suggest making up a classic Italian gremolata to sprinkle on top? I quite like the risotto on its own (and have cooked it quite a few times), but I've found that a good dose of gremolata really lifts it and brings it to life. Also, using HEAPS of black pepper and maybe substitute rocket for the baby spinach if you want a bit more zing. I've served this to people with quite wide range of preferences in foods, and it has always been met with very positive approval.
30th Oct, 2018
Not sure how or why people have given this 5 stars. Very disappointing with very little flavour.
8th Sep, 2018
I don't know how 180 people gave this five stars. I would suggest not wasting money and destroying a beautiful fish and ending up with fish rice pudding. I have made lovely oven baked risottos from here, but this is one to stay away from.
4th May, 2018
Really easy & really tasty. Firm favourite now
4th Mar, 2018
Really delicious....a wee bit of grated Parmesan on top elevated it further...will definitely be doing this one again (and again)!
21st Dec, 2017
This is a definite favourite in our house even my 2 year old loves it! An easy, tasty mid-week meal.
fayfumbs's picture
3rd Dec, 2017
Lovely recipe. Will definitely be making again
17th Nov, 2017
Love this dish, as do husband and kids. Have made it keeping to recipe and with adaptations. Most recently fried up 80g pancetta with the leeks (I didn’t have quite enough haddock), added a glass of white wine when the risotto went in, cooking for a couple of minutes before folllowing rest of recipe. I serve with Parmesan grated over or, on occasions, a poached egg on top. Delicious.
7th Jun, 2017
This was utterly delicious. This is the first time I have made risotto in the oven and I must say, it will not be the last. I used half fat milk and creme fraiche. I put mushrooms and a courgette I found in the fridge in it too. Very easy to make. Everyone will love it!
18th Apr, 2017
I used mushrooms, leek and frozen peas whilst making this. Also added wine when adding the rice to the pan and sprinkled with Parmesan. Was delicious. Would definitely make this again.


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