Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(280 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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1st Sep, 2010
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?
2nd Aug, 2010
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.
9th Jul, 2010
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.
1st Jun, 2010
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!
27th May, 2010
Made a comment earlier about how delicious this was, but forgot to give it a 5 star rating. So here it is. *****
27th May, 2010
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!
14th May, 2010
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.
11th May, 2010
Absolutely delicious and stunningly simple. You must try it!
26th Apr, 2010
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!
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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