Smoked Haddock and Leek Risotto

This delicious risotto is dead easy, as there is no tedious stirring.  You just bang it in the oven and let it do the work for you. I love risotto, its so creamy and decadent, and feels like you are eating a really luxurious meal. The use of white fish in this recipe keeps the calories down, while the addition of the spinach adds some extra iron and calcium.

This meal is great any time of year, and because it only takes half an hour to make, is as good a mid week meal, as it is for the weekend.

I hope you enjoy it as much as I do!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Haddock and Leek Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rachel Wilcock
  • Total Time: 40 minutes
  • Yield: 4 1x


A delicious and light smoked haddock risotto.



Small knob of butter

1 large leek, thinly sliced

300g risotto rice, such as arborio or carnaroli

700ml fish or vegetable stock

250ml semi-skimmed milk

375g undyed smoked haddock, skinned and cut into large chunks

3 tbsp reduced fat crème fraîche

100g baby spinach


Heat oven to 200C/180C fan/gas 6.
Heat the butter in a large ovenproof dish over a medium heat.
Cook the leek for 4-5 mins, stirring regularly, until just tender.
Add the rice and stir for a further 2 mins.
Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top.
Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
Fold in the crème fraîche and spinach, season with plenty of black pepper.
Cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.

  • Prep Time: 5
  • Cook Time: 35


  • Serving Size: 1
  • Calories: 444

Leave a Reply