Smoked haddock risotto

Smoked haddock risotto


11 people made this

About this recipe: This incredibly flavourful risotto with smoked haddock, mushrooms and herbs is a delightful dish for four. Serve with some fresh bread or a crisp salad.

jean.isacke Dorset, England, UK

Serves: 4 

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 sticks celery, chopped
  • 1 red pepper, seeded and diced
  • 225g (8 oz) long grain rice
  • 225g (8 oz) mushrooms, sliced
  • 600ml (1 pt) vegetable or fish stock
  • 300ml (1/2 pt) dry white wine
  • salt and pepper to taste
  • 350g (12 oz) smoked haddock
  • 170g (5 oz) frozen peas
  • 2 to 3 tablespoons chopped fresh herbs
  • Parmesan cheese, to sprinkle

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat the oil in a large pan. Add onion, garlic, celery and pepper and cook for 3 minutes, while stirring. Add rice, mushrooms, stock, wine and seasoning. Mix well. Bring to a boil and cook gently for 25 to 30 minutes, until almost all the liquid has been absorbed stirring occasionally.
  2. Meanwhile cook the haddock, drain, then skin and flake. Stir peas into risotto and cook for a further 5 to 10 minutes, stirring frequently. Stir in fish and herbs and serve immediately with Parmesan cheese sprinkled on top.


Use herbs of your choice for this tasty risotto. Thyme, sage or rosemary all work well, or try a mixture of all.

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Reviews (1)


I love mushroom risotto but never tried it with fish... Sadly I won't be combining the two again either, for me mushrooms and smoked haddock just don't mix. The recipe was easy to follow and I think had I just used one or the other of those ingredients it would have turned out much better for my personal taste. - 28 Jun 2016

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