Smoked haddock & leek risotto

Smoked haddock & leek risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(252 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
ah95
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's picture
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

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?