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Looking for a comforting and effortless meal that delivers big on flavor?
This creamy smoked haddock and leek risotto is your answer.
With its rich, velvety texture and delicate smoked haddock, it’s a one-pot wonder that’s perfect for a cozy dinner at home.
Ideal for beginners, this recipe takes you through each simple step, ensuring a deliciously satisfying dish every time.
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Ingredients
- Small knob of butter
- 1 large leek, thinly sliced
- 300g risotto rice (like Arborio or Carnaroli)
- 700ml fish or vegetable stock
- 250ml full-fat milk
- 375g undyed smoked haddock, skinned and cut into large chunks
- 3 tbsp crème fraîche
- 100g baby spinach
- Black pepper to taste
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Instructions
Step 1: Prepare the Base
- Preheat your oven to 200°C (180°C fan) or gas mark 6.
- In a large ovenproof dish, melt the butter over medium heat.
- Once the butter is melted, add the sliced leek and cook for 4-5 minutes, stirring occasionally, until the leek softens.
Step 2: Cook the Risotto
- Add the risotto rice to the softened leek and stir for about 2 minutes, coating the rice well.
- Pour in the stock and milk, stirring gently, and bring everything to a boil.
- Let the mixture bubble for about 5 minutes.
Step 3: Add the Haddock and Bake
- Once the liquid is boiling, place the haddock chunks on top of the rice mixture.
- Cover the dish with a lid or foil and transfer it to the oven.
- Bake for 18 minutes, or until the rice is tender and creamy.
Step 4: Finish and Serve
- Remove the dish from the oven and fold in the crème fraîche and baby spinach.
- Season generously with black pepper.
- Cover the pan again and let it rest for 3 minutes.
- The residual steam will gently wilt the spinach.
- Once the spinach is softened, your creamy smoked haddock and leek risotto is ready to serve.
FAQs
Can I use a different type of fish?
Yes, you can substitute the smoked haddock with other white fish like cod or pollock. However, smoked haddock adds a unique depth of flavor that’s hard to replicate, so try to use it if possible.
Can I use low-fat milk instead of full-fat milk?
You can use low-fat milk, but the risotto might not be as creamy. For the best texture, full-fat milk is recommended.
Comforting Italian Smoked Haddock & Leek Risotto
This creamy smoked haddock and leek risotto combines tender risotto rice with flavorful smoked haddock, leeks, and spinach, all baked together for a comforting and easy one-pot meal.
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RateServings: 4
Ingredients
- Small knob of butter
- 1 large leek thinly sliced
- 300 grams risotto rice (like Arborio or Carnaroli)
- 700 ml fish or vegetable stock
- 250 ml full-fat milk
- 375 grams undyed smoked haddock skinned and cut into large chunks
- 3 tbsp crème fraîche
- 100 grams baby spinach
- Black pepper to taste
Instructions
Prepare the Base
- Preheat your oven to 200°C (180°C fan) or gas mark 6.In a large ovenproof dish, melt the butter over medium heat.Once the butter is melted, add the sliced leek and cook for 4-5 minutes, stirring occasionally, until the leek softens.
Cook the Risotto
- Add the risotto rice to the softened leek and stir for about 2 minutes, coating the rice well.Pour in the stock and milk, stirring gently, and bring everything to a boil.Let the mixture bubble for about 5 minutes.
Add the Haddock and Bake
- Once the liquid is boiling, place the haddock chunks on top of the rice mixture.Cover the dish with a lid or foil and transfer it to the oven.Bake for 18 minutes, or until the rice is tender and creamy.
Finish and Serve
- Remove the dish from the oven and fold in the crème fraîche and baby spinach.Season generously with black pepper.Cover the pan again and let it rest for 3 minutes. The residual steam will gently wilt the spinach.Once the spinach is softened, your creamy smoked haddock and leek risotto is ready to serve.
hey, can i swap the milk for almond milk in the risotto? wanna make it dairy free 🙂
i’ve tried almond milk before, works fine but less creamy. maybe try oat milk for creamier texture.
smoked haddock sounds fancy, sure it’s not just regular fish with a cigarette?
Just tried this with the smoked haddock and it was a game changer! Thanks for sharing, Sandra.
tried it, didn’t like it. fish and risotto? nah, not for me.
love the idea of adding fish to risotto, gonna try this weekend!
does anyone know if using brown rice instead of arborio rice would work?
Substituting full-fat milk for low-fat might not be ideal for everyone, but it’s a great way to reduce calories. Cooking is all about making it work for your diet!