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
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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Servings: 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.
Save This Recipe! 💌
We'll email this post to you so you can cook it later!
