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Easy smoked haddock risotto

Name: Easy smoked haddock risotto
Yield: Serves 4
Cuisine: British recipes
Ingredients: 500g undyed smoked haddock fillets, skinless and boneless; 800ml whole milk; 2 tbsp olive oil; 1 onion, finely chopped; 2 large leeks, halved lengthways, washed well, then thinly sliced; 300g arborio rice; 150ml white wine; 500ml fresh chicken stock, hot; 150g spinach, washed and wilted in a hot, dry pan; Finely grated zest 1 lemon, juice 2 lemons; Grated parmesan to serve

Published: 28 Jan 16
Updated: 18 Mar 24

A quick and nutritious midweek recipe with the hearty flavours of smoked haddock, parmesan and leeks.

Easy
December 2015

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 15 min

A quick and nutritious midweek recipe with the hearty flavours of smoked haddock, parmesan and leeks.

Nutrition: per serving

Calories: 524kcals
Fat: 8.1g (1.6g saturated)
Protein: 36.7g
Carbohydrates: 66.8g (5.1g sugars)
Fibre: 4.9g
Salt: 1.7g

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Ingredients

500g undyed smoked haddock fillets, skinless and boneless
800ml whole milk
2 tbsp olive oil
1 onion, finely chopped
2 large leeks, halved lengthways, washed well, then thinly sliced
300g arborio rice
150ml white wine
500ml fresh chicken stock, hot
150g spinach, washed and wilted in a hot, dry pan
Finely grated zest 1 lemon, juice 2 lemons
Grated parmesan to serve

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Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the smoked haddock fillets in a ceramic baking dish and cover with the milk. Bake for 15 minutes or until the fish is almost cooked, then carefully remove the fillets to a plate. Reserve the milk in a jug.
Meanwhile, in a large sauté pan, heat the oil and add the onion and leeks. Gently cook for 5 minutes until starting to soften, then add the rice. Gently fry for 2-3 minutes, stirring regularly.
Pour in the wine and simmer for a further 2-3 minutes, then add the stock, a ladleful at a time, stirring frequently as it reduces. Once all the stock has been incorporated, start adding the reserved milk a ladleful at a time, stirring frequently as it reduces, until the rice is tender to the bite. You may not need all the milk.

When the rice is nearly cooked, stir in the wilted spinach, lemon zest and juice, then flake in the smoked haddock. Season generously with pepper (the fish will be salty so taste before adding salt) and sprinkle over the grated parmesan.