Leek & smoked haddock risotto

Leek & smoked haddock risotto

15 mins
Cooking time
80 mins
Deidre Rooney

This is a very simple, homely risotto but you can make it more chic and substantial by serving it with a poached egg on top or a dollop of crème fraîche into which you’ve mixed finely chopped soft herbs, freshly grated horseradish or wholegrain mustard.

From the grocer


Quantity Ingredient
45g butter
300g brown risotto rice
150ml dry white wine or dry vermouth
2.5 litres hot chicken or vegetable stock
60g grated parmesan, plus extra to serve
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
4 leeks, thinly sliced, white part only

From the fishmonger

Quantity Ingredient
450g smoked haddock


  1. Preheat the oven to 180°C.
  2. Melt the butter in a heavy-based ovenproof saucepan over a medium heat and add the leeks. Add a couple of tablespoons of water, stir well, reduce the heat to low and cover. Leave to sweat for about 10 minutes so that the leeks become nice and soft.
  3. Add the rice and cook for about 3 minutes, making sure it is well coated in the buttery juices. Pour in the alcohol and simmer until there is almost none left, stirring all the time.
  4. Set aside 500 ml of the stock for poaching the fish. Start adding the remaining stock to the rice, one small ladleful at a time, only adding the next ladleful when the previous one has been absorbed. The amount you add at this stage shouldn’t exceed 250 ml.
  5. Cook, stirring, for 10 minutes and then add half of the remaining risotto stock. Transfer the pan to the oven, cook for 30 minutes and then stir the rice well.
  6. Add the rest of the risotto stock – it must be hot – and return the pan to the oven for a further 20–25 minutes, or until the rice is creamy and soft and the liquid has been absorbed. If it is still soupy after this time, stir over a medium heat on the stovetop until the liquid has been absorbed.
  7. Pour the reserved stock into a sauté pan and bring to the boil. Reduce the heat to a very gentle simmer and poach the fish for about 5 minutes.
  8. Transfer the fish to a plate, remove the skin and gently flake the flesh into chunky pieces. Once the risotto is cooked, carefully stir in the fish and the parmesan.
  9. Add black pepper and taste for seasoning – the fish is quite salty so you probably won’t need any salt. Serve the risotto with the remaining parmesan on the side.
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