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This simple and delicious Smoked Haddock Risotto is such a comforting dinner that’s quicker and easier than you might think. So much flavour and perfect for adding more fish into your midweek menu!
There’s nothing quite like the comforting carb-fest of a bowl of creamy risotto. This Smoked Haddock Risotto is rich and tasty but super simple to make.
If you’re looking for ways to encourage the whole family to eat more nutrient-rich fish, look no further than this tried-and-tested recipe that has dinner on the table in 20 minutes. It’s packed full of flavour and hearty goodness to boot.
I realise that risotto has a reputation for being rather tricky to perfect, but I would urge you to give this dish a go. It’s not difficult at all and all the tips you need are here. Enjoy!
Why you’ll love this Smoked Haddock Risotto recipe
⭐️ Quick 20 minute meal
⭐️ Creamy comfort and healthy fish
⭐️ Simple ingredients
No-Stir Option: Oven Bake
The secret to the perfect risotto is the addition of lots of stock, while continually stirring the rice over a low heat.
However, you just like my Butternut Squash Risotto, you CAN cheat with this recipe and make this in the oven instead if you want to make this more of a hands-off meal.
Simply put the leeks, rice, stock and milk into a dish in the oven – no stirring – while baking the fish on a baking sheet.
This is fine if you’re short on time BUT I think the stirring does improve the dish (there’s also something very soothing about stirring for 20 minutes!)
The process of stirring releases the starch from the rice, giving you that creamy texture.
Smoked Haddock Risotto Ingredients Notes
- Haddock – Use about 400g (although quantity doesn’t have to be exact) of smoked haddock for this. Other white fish such as cod will work too, but won’t be quite as flavoursome. Bake this separately as per the recipe below
- Butter – You can use oil if you prefer but butter will make it extra creamy. You’ll need about 50g to stir the rice into
- Rice – Arborio or carnaroli are both available in most supermarkets, with arborio the most common. Any marked ‘risotto rice’ is fine
- Leek – One large leek is fine, or 2 smaller ones. Wash them well, peel and chop
- Stock – About 650ml of hot vegetable stock should work for this. From a stock cube is fine
- Milk – Go for semi-skimmed of whole milk for this
- Peas – Frozen petit pois work perfectly in this dish because of their sweetness
- Salt and freshly ground black pepper – Season generously
- Chives – Chop some fresh chives over the top to stir in at the end for extra flavour
- Cheese – This is to stir in at the end. Go for what you have in or your favourite. I love parmesan here
How to make Smoked Haddock Risotto
1. Melt half of the butter in a large saucepan and add the leeks. Cook over a medium heat until starting to soften.
2. Add the rice to the pan and begin to cook and stir.
3. Meanwhile, bake your fish in the oven, as per the recipe below.
4. Gradually add the stock a ladle at a time, stirring continuously. Try to add the next ladle when the one before has been absorbed. Repeat with the milk.
TO FINISH: Remove the fish from the oven when the cooking time is up. Take the risotto off the heat, add plenty of salt and pepper, the peas and the remaining butter. Break up the fish and stir through too (the heat in the risotto will just warm the peas through). Stir in the cheese and top with chives.
Leftovers
In the fridge This Smoked Haddock Risotto is best eaten as soon as it is made. If you have leftovers you can store them in an airtight container in the fridge for up to 3 days.
Be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully before serving).
In the freezer While you can freeze Smoked Haddock Risotto, cooked rice can become hard which would alter the texture of your risotto.
If you do freeze it you should defrost overnight in the fridge and reheat slowly on the hob until it is completely heated through. You might need to add a little more water or stock too when reheating.
Recipe Tip
The secret to the creamiest Smoked Haddock Risotto is pretty much constant stirring.
You should add the stock one spoonful at a time, ensuring that all of the liquid is absorbed before adding more.
More easy fish recipes…
Under 30 minutes
Easy Fish Stew {with Paprika and Lime}
Under 15 minutes
Smoked Mackerel Pate {Quick, Easy & Healthy}
Air Fryer
Air Fryer Salmon
FAQs
Sure, go ahead. Spinach would work well in this or other greens. Go with what you like.
You could, but that creaminess and sauce texture won’t be the same. You may also need to adjust the cooking time a little.
Make sure you serve it before all of the liquid has been absorbed. You want it to be a little saucy.
Sure – just make sure you defrost it thoroughly before baking OR follow the packet instructions. The fish cooks separately to the rice part of the dish anyway, and it’s added in at the end.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Smoked Haddock Risotto {Easy Recipe}
Ingredients
- 50 g Butter
- 1 Large leek (or 2 small), Peeled, washed and chopped
- 400 g Smoked haddock
- 300 g Arborio risotto rice
- 650 ml Hot vegetable stock, From a stock cube is fine
- 300 ml Milk, Semi-skimmed or whole milk
- Salt and freshly ground black pepper
- 200 g Frozen petit pois
- 75 g Parmesan cheese
- 1 tbsp Chopped fresh chives
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
- Melt HALF of the butter in a large saucepan and add the leeks. Cook over a medium heat for 3-4 minutes until starting to soften.
- Meanwhile, put the smoked haddock into the oven on a baking tray and cook for 20 minutes until cooked through.
- Add the rice to the saucepan and cook, stirring for 1-2 minutes.
- Gradually add the stock a ladle at a time, stirring all the time. Try to add the next ladle when the one before has been absorbed.
- Do the same with the milk when the stock is all gone. This whole process will take 15-20 minutes. The rice should still have some 'bite' and texture to not be overcooked.
- Remove the fish from the oven when the cooking time is up.
- Take the risotto off the heat, add plenty of salt and pepper, the peas and the remaining butter. Break up the fish and stir through too (the heat in the risotto will just warm the peas through).
- Stir through the cheese and top with fresh chives to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
