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.
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.