Smoked Haddock and Leek Risotto

Smoked Haddock Risotto served on a cream coloured plate.

5 from 1 vote

Smoked Haddock and Leek Risotto

A creamy and abundantly flavourful smoked haddock and leek risotto with white wine, Parmesan, and lemon. An easy one-pan recipe

Prep Time5

Cook Time30

Course: Main Course

Cuisine: British

Servings:

Calories: 574kcal

Author: Helen

Equipment

Ingredients

400 g smoked haddock (Note 1)
4 spring onions/scallions thinly sliced (Note 2)
2 large leeks thinly sliced (Note 3)
1.5 litres fish stock (Note 4)
30 g butter
4 garlic cloves crushed
280 g risotto rice (Note 5)
200 ml white wine (Note 6)
½ lemon juice and zest*
40 g Parmesan (Note 7)
5 tbsp crème fraîche (Note 8)
½ tsp ground black pepper
salt to taste optional (Note 9)
1 large handful fresh parsley chopped (Note 10)

US Customary - Metric

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.

Storage:

Risotto tastes best when served straight from the pan but 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.

Nutrition