Smoked haddock & leek risotto

Smoked haddock & leek risotto

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(290 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


  • 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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25th Jun, 2016
This has become one of our fav dishes. Have served it to several friends and without exception everyone LOVES it. Thanks for such a great recipe.
5th Jun, 2016
Easy to do isn't the word and the taste is AMAZING!! A Fav with my diners! :) 5*
9th May, 2016
Wow, this is a keeper. Quick and easy with not too many ingredients. I used three leeks that needed using up (medium sized ones) and used peas instead of spinach. Other than that I stuck to the recipe. It was delicious and the family has asked me to make it again, and often. One for the recipe box.
3rd May, 2016
Delicious and so easy. I added garlic and spring onion to the leeks . I also topped it with a poached egg, grated Parmesan and chopped parsley at the end. Whole family loved it
6th Apr, 2016
Really delicious. Spinach didn't wilt for me, so gave it a quick boil in another pan. Put garlic in with the leeks, seasoned well with salt and loads of pepper, and served with peas, beans and a good smattering of parsley. Fantastic.
27th Feb, 2016
This is a great recipe. For a change I often use fresh fish-pie mix of smoked haddock, haddock and salmon with a few frozen king prawns. I use half-fat everything but add a good handful of parmesan cheese at the end. A squeeze of lemon juice and sprinkling of parsley tops it off. If you haven't tried this recipe - give it a go. You'll be hooked!
22nd Feb, 2016
Perfect recipe! I added spring onion with the leek and had left over marscapone cheese that I added at the end- amazing!
14th Jan, 2016
Delicious, and very very easy. I just added some garlic once the leek was almost cooked. I'm thinking a poached egg on top next time!
6th Jan, 2016
Absolutely delicious!!! This is the first time I've made risotto in the oven and it came out perfect! Didn't have spinach, so used peas and didn't have Arborio rice so had to use sushi rice instead. Will definitely be making again.
20th Oct, 2015
This is lovely! My whole family loved it, including my 2 year old! I used knorr fish stock (2 cubes) and a lot of black pepper for additional seasoning and the result was gorgeous. It's wonderful to be able to cook a risotto in the oven, will definitely be doing again.


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