A creamy and super tasty smoked haddock and leek risotto with white wine, nutty Parmesan, and bright citrusy notes of lemon. An easy one-pan recipe that is ready in just over 30 minutes.
Soft flaky smoked haddock and creamy al dente risotto is a match made in heaven. Rich, creamy and abundantly flavourful this dish is guaranteed to impress and leave you satisfied, just like my Chorizo and Prawn Risotto. If you fancy a lighter fish and rice dish you might like to try my Easy Smoked Haddock Kedgeree or Japanese Grilled Mackerel (Saba Shioyaki).
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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3 reasons why you'll love this recipe:
- Delicious flavour and texture in every bite. Creamy risotto rice and flaky smoked haddock, sautéed leeks, with punchy Parmesan and citrusy notes of lemon.
- Quick and easy. On the table in just over 30 minutes.
- One pan recipe.
🛒 Key ingredients:
- Smoked haddock: You can use fresh or frozen fillets. If you are using frozen fillets defrost them in the fridge overnight first.
- Spring onions/scallions: You'll find most risotto recipes suggest shallots or regular brown onions. I've chosen spring onions for their mild and fresh flavour and because they are quicker to prep and sauté.
- Leeks: Are finely chopped and gently fried in butter to provide more onion-like flavour.
- Fish Stock: Is used to cook the rice and complements the flavour of the haddock. Both fresh and powdered types are fine to use.
- Risotto rice: Your normal supermarket should stock it. Alborio is the most widely available, but feel free to use another variety like Carnaroli or Vialone.
- White wine: Brings depth and complexity and balances the richness of the crème fraîche. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- Crème fraîche: is added just before serving and gives the dish a creamy and rich texture.
- Grated Parmesan: Adds creamy, nutty, and salty flavour.
- Lemon juice and zest: to add citrusy freshness and offset the richness.
- Fresh parsley: for more fresh flavour and texture.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Smoked haddock: Smoked salmon or cod fillets will also work well. Unsmoked haddock can be used, but the dish will be devoid of its distinctive smokiness, potentially resulting in a slightly bland taste.
- Spring onions/scallions: Swap for finely chopped shallots or brown onion.
- Leeks: Substitute with peas, cooked green beans or spinach.
- Fish stock: You can use chicken or veg stock instead.
- Risotto rice: You might be wondering if you can make do with another type of rice like basmati or brown rice, but these won't yield the distinct creamy risotto texture.
- Crème fraîche: Substitute with single cream.
- Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano. A mature cheddar should work at a push.
- White wine: You can omit this and add a little more stock and lemon juice to taste.
- Fresh parsley: Add a handful of watercress or coriander/cilantro.
Variations:
- Smoked salmon or cod risotto. Switch the haddock for smoked salmon or cod fillets.
- Vegetarian alternative: Make the dish with fried smoked tofu instead of haddock.
- Add poached or soft-boiled eggs: for additional protein.
- Smoked haddock and pea/spinach risotto: switch up the leeks for another type of green veg.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Fry the smoked haddock fillets in melted butter over a medium heat and set aside.
Step 2: Sauté the leeks and spring onion/scallions for a few minutes until fragrant and softened. Then add the garlic and fry for one more minute.
Step 3: Add the rice and toss in the pan for a minute until the grains become hot. Pour on the wine, let it simmer for a few minutes until reduced by half.
Step 4: Add the stock, a ladle at a time, and stir constantly until the rice is cooked to al dente.
Step 5: Stir in the crème fraîche, Parmesan, and ground black pepper, and add a little salt to taste if needed. Remove from the heat and stir in the lemon juice and zest and add bite-sized pieces of the cooked smoked haddock. Serve immediately topped with fresh parsley.
🍽️ Serving suggestions
Creamy, rich, satisfying and nutritious smoked haddock risotto is certainly a standalone meal.
If you're feeling particularly hungry you might want a slice or two of garlic bread on the side.
A refreshing side salad like this Rocket, Parmesan and Tomato Salad will go nicely and balance the rich flavours in the risotto.
Expert Tips
- Toast the rice before adding the white wine and stock to deepen its flavour.
- Add the stock gradually to ensure you are adding just the right amount to get perfectly cooked al dénte rice and allow the rice to release its starch giving it a delicious creamy texture.
- Add the lemon juice and zest just before serving. You don't want to cook off the bright citrusy flavours.
🙋 Recipe FAQs
The best rice for cooking risotto is a short-grain variety such as Arborio, Carnaroli, or Vialone Nano. These rice types have a high starch content, which is released during cooking, creating a creamy texture that is essential to a well-made risotto.
It's best to use a wide and shallow pan with a heavy bottom, such as a sauté pan or a wide saucepan. This type of pan provides even heat distribution and allows the stock to evaporate, giving you a consistent and well-cooked risotto.
Risotto is cooked when the rice is tender with a slight firmness (al dente) and surrounded by a creamy sauce. It should have a velvety texture and a balanced flavor profile. If in doubt try a little to check.
Risotto tastes best when served straight from the pan but it can be stored in the fridge for up to 2 days. Ensure you reheat it thoroughly on the stove or in the microwave before eating. This dish is not suitable for freezing.
Smoked haddock appears yellow due to the chemical reaction that occurs during the smoking process, which causes the proteins in the fish to denature and turn a yellowish color. However, modern smoking processes that use electronic chambers have shorter durations that do not give smoked haddock sufficient time to naturally acquire its yellow color. To compensate for this, a yellow dye is often applied to achieve the desired appearance.
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📖 Recipe
Recipe Card
Smoked Haddock and Leek Risotto
Equipment
- Chopping board
- frying pan
Ingredients
- 400 g (14 oz) smoked haddock (Note 1)
- 4 spring onions/scallions thinly sliced (Note 2)
- 2 large leeks thinly sliced (Note 3)
- 1.5 litres (6 cups) fish stock (Note 4)
- 30 g (2 tablespoon) butter
- 4 garlic cloves crushed
- 280 g (1.3 cups) risotto rice (Note 5)
- 200 ml (¾ cup) white wine (Note 6)
- ½ lemon juice and zest*
- 40 g (½ cup) Parmesan (Note 7)
- 5 tablespoon crème fraîche (Note 8)
- ½ tsp ground black pepper
- salt to taste optional (Note 9)
- 1 large handful fresh parsley chopped (Note 10)
Instructions
- Place a large frying pan on a medium heat and add half of the butter.
- Add the smoked haddock fillets when the pan is hot and fry for a few minutes on each side until lightly browned and cooked through. Then remove from the pan and set aside.
- Melt the remaining butter and add the spring onions/scallions and leeks. Sauté for about 5 minutes until the leeks soften and become fragrant.
- Add the garlic and cook for a minute or two until fragrant.
- Add the risotto rice and stir well. Cook for 1-2 minutes until the rice grains become hot.
- Pour in the white wine and simmer while stir continuously until reduced by half.
- Begin adding the warm fish stock to the rice, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is al dente and creamy in texture.
- Stir in the crème fraîche, Parmesan, ground black pepper, and add salt to taste. Cook for an additional 2-3 minutes until all the ingredients are combined and the Parmesan has melted.
- Remove from the heat and stir in the lemon juice and zest, and cooked smoked haddock.
- Serve immediately topped with fresh parsley.
Notes
- Smoked haddock: You can use fresh or frozen fillets. If you are using frozen fillets, defrost them in the fridge overnight first. Smoked salmon or cod fillets will also work well. Unsmoked haddock can be used, but the dish will be devoid of its distinctive smokiness, potentially resulting in a slightly bland taste.
- Spring onions/scallions: I've chosen spring onions for their mild and fresh flavour and because they are quicker to prep and sauté. You can swap them for finely chopped shallots or brown onion.
- Leeks: Substitute with peas, cooked green beans or spinach.
- Fish stock: You can use chicken or veg stock instead.
- Risotto rice: Your normal supermarket should stock it. Alborio is the most widely available or you can use another variety like Carnaroli or Vialone. Avoid substituting with basmati or brown rice. These won't yield the distinct creamy risotto texture.
- White wine: Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced. You can omit this and add a little more stock and lemon juice to taste.
- Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano.
- Crème fraîche: Substitute with single cream.
- Salt to taste: The amount of salt you need (or whether you need to add any at all) depends on how salty your stock is. Taste it first and add a little at a time.
- Fresh parsley: Substitute with a handful of watercress or coriander/cilantro.
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