Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(280 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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laura_b85
1st Sep, 2010
5.05
MMMMM this is SO NICE!! Really easy to make, really lovely flavour and texture, I used semi skimmed milk instead of full fat and was still amazing, and I added prawns as well to give it some extra meat - I'll definitely make it again!! Anyone got any ideas on how to freeze/re-heat it? Should I make more stock to reheat it with?
dpclough
2nd Aug, 2010
5.05
Great recipe! Easy, with verytasty results. I've made risotto a few times, but generally it's not liked by my family; but this has been an exception. Liked by all, with comments from the kids about it having "the best texture". Will definitely make again.
alisondefries
9th Jul, 2010
5.05
This risotto is the easiest and tastiest I have made. I used skimmed milk and reduced fat creme fraiche and it still tasted really creamy. I did use more fish than the recipe stated and the fish was dyed as I couldn't find undyed. Fantastic!! The whole family loved it.
nwindle
1st Jun, 2010
5.05
This is a fantastic recipe! Love the fact you can just put it in the oven - no constant stirring like normal risotto recipes - and there is honestly no difference in quality! Used semi-skimmed milk instead of whole, and put in quite a lot of grated parmesan (at the same time as the spinach). Delicious!! Also tried it with chicken and bacon instead of haddock. Very nice but there's something special about the haddock recipe...Thoroughly recommend it for either work-night supper or dinner party!
callmendinger
27th May, 2010
5.05
Made a comment earlier about how delicious this was, but forgot to give it a 5 star rating. So here it is. *****
callmendinger
27th May, 2010
5.05
This is so yummy! I've made this for a dinner party and everyone loved it! Very easy to make. The best bit is you don't have to stand and stir the rice for ages. Great recipe! Will definitely make this again and again!
choc-a-holic
14th May, 2010
5.05
Fantastic! Quick meal, no fussing, it cooks itself once its in the oven and all the ingredients are together. Really tasty. So creamy, altho I used Semi milk and low fat creme fraiche.
hils2001
11th May, 2010
5.05
Absolutely delicious and stunningly simple. You must try it!
cheryl654
26th Apr, 2010
5.05
Best and easiest rissoto I have ever made. Used skimmed milk and still lovely and creamy. None of the stirring of the usual rissoto but still fab. More receipes like this would be appreciated!
janniboberg
11th Apr, 2010
Very easy, tastes great and looks even better than the recipe photo! I've made it with skimmed milk (instead of full-fat) and double cream (instead of creme fraiche) as that's what was in the fridge today and it worked out just perfect. In fact it is the best risotto I have ever made... Highly recommended!

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