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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17th Mar, 2017
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
4th Mar, 2017
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!
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
Couldn't be easier or tastier. Serve with sprinkle of parsley and lemon wedge. :)
12th Jan, 2017
Lovely, a family favourite! My 2 year old and 4 year old love it.
28th Nov, 2016
Added spring onions as some comments suggested and it was beautiful!! So easy to make, will deffo make again
16th Nov, 2016
Easy and super delicious
5th Nov, 2016
"There's no tedious stirring with this one " "Cook the leek for 4-5 mins, stirring regularly"
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
8th Sep, 2016
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!


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