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Smoked haddock & leek risotto

 


Method 1

Ingredients

small knob of butter

1 large leek

thinly sliced

300g risotto rice

such as 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

step 1

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.

step 2

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.

step 3

Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.

RECIPE TIPS

CREAMY LEEK RISOTTO WITH BACON

Not a fan of fish? Make the risotto as above, leaving out

the smoked haddock. At the end, stir in

1 bunch finely chopped spring onions

instead of the spinach, then serve in

bowls topped with crisp bacon rashers.

Method 2

🧾 Ingredients (Serves 2–3):

For the fish:

300g smoked haddock fillet (preferably undyed)

400ml milk (for poaching)

1 bay leaf

4–5 black peppercorns

For the risotto:

1 tbsp olive oil or butter

1 leek (white and light green parts), finely sliced

1 garlic clove, minced (optional)

150g arborio rice (risotto rice)

100ml dry white wine (optional – can sub with extra stock)

500ml hot chicken or vegetable stock (add more if needed)

25g Parmesan or hard cheese, grated (optional)

Salt & freshly ground black pepper

Fresh parsley, chopped (for garnish)

Lemon wedges (to serve, optional)

🍲 Method:

1. Poach the haddock:

Place the haddock in a shallow pan with the milk, bay leaf, and peppercorns.

Gently bring to a simmer and poach for 6–8 minutes, or until the fish is opaque and flakes easily.

Remove fish, discard skin, and flake into large chunks. Set aside.

Strain and reserve the poaching milk (you can mix it with your stock for extra flavor).

2. Make the risotto base:

Heat oil or butter in a wide saucepan.

Add the sliced leek and cook gently for 5–7 minutes until soft.

Stir in garlic (if using) and cook for 1 more minute.

3. Cook the rice:

Add the arborio rice and stir for 1–2 minutes until the grains are glossy and slightly translucent.

Pour in the wine (if using) and stir until absorbed.

4. Add liquid gradually:

Start adding the hot stock (and poaching milk), one ladle at a time.

Stir regularly and allow each ladleful to absorb before adding the next.

Continue for 18–20 minutes, until the rice is tender but still has a slight bite.

5. Finish the dish:

Gently fold in the flaked smoked haddock and heat through.

Stir in Parmesan (if using) and season with black pepper (salt only if needed — the haddock is salty).

Remove from heat and let it rest for a minute.

6. Serve:

Spoon into bowls, garnish with parsley, and add a squeeze of lemon if desired.




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