Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Cuisine Italian
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.
Tried this recipe?Let us know how it was!