Summery smoked haddock risotto

Summery smoked haddock risotto


5 people made this

About this recipe: As a huge fan of risotto anyway I fancied trying something different to my usual mushroom version. This dish is the perfect meal for a summer's evening combining fresh greens with the vibrant yellow of the smoked haddock. I also like to add a soft poached egg on top and sprinkle with plenty of cracked black pepper.

Heather202 Yorkshire, England, UK

Serves: 2 

  • 1 tablespoon of oil
  • 1 white onion, finely diced
  • 2 leeks, sliced
  • 150g arborio rice
  • 500ml stock - I favour chicken personally
  • 2 smoked haddock fillets
  • 80g frozen garden peas
  • 50g grated Parmesan
  • juice of half a lemon
  • handful of chopped parsley

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 180 C / Gas 4.
  2. Heat oil in a large pan over medium heat; and diced onion and cook gently for a couple of minutes to soften.
  3. Now add the leeks, continuing to soften for a few more minutes before adding the arborio rice.
  4. Add a ladle of hot stock to the rice and onions, stir well; allow to simmer gently.
  5. While the rice simmers, wrap the haddock fillets in foil and cook in preheated oven for 10-14 minutes, or longer depending on the size of the fillets.
  6. Keep stirring and checking the rice occasionally, adding more stock as needed and allowing each ladle of stock to simmer away before adding the next.
  7. Once all of the stock is used up the rice should be soft and the haddock cooked. Carefully flake the haddock into bite size pieces; add to the risotto. Stir in peas, Parmesan, lemon juice and parsley.
  8. Allow to simmer until the peas are soft. Then it's ready to serve and enjoy!

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Reviews (1)


I always enjoy risotto when eating out but have never made myself to thought I'd have a look for some ideas on here. I found this recipe super easy to follow and the results were totally delicious, (far nicer than another I have made from this site). I would have never thought to add fish to risotto but it is truly amazing! I'm certain I'll make this dish again. - 28 Jun 2016

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