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Smoked haddock and leek risotto recipe

119 ratings

Smoky, flaked haddock fillets work wonders in this creamy leek risotto. This dinner idea makes an easy, nutritious midweek supper that also packs up as a delicious lunch for the next day. You can also freeze this risotto to keep for when you're short on time. See method

Serves 4
5 mins to prepare and 35 mins to cook
467 calories / serving
Freezable

Ingredients

1 tbsp olive oil
500g pack leeks, trimmed and sliced
300g arborio rice
500ml reduced salt vegetable stock
500g smoked haddock, skinned and cut into chunks
150g lighter soft cheese with garlic and herbs

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1980kj
467kcal 23%
Fat
9g 13%
Saturates
4g 19%
Sugars
4g 5%
Salt
2.5g 42%

of the reference intake
Carbohydrate 71.3g Protein 29.7g Fibre 1.2g

Method

In a large pan, heat the oil and gently cook the leeks for 5 mins, or until soft.
Meanwhile, in a separate, lidded pan, heat the stock with 500ml water. Once the leeks are soft, stir in the rice and cook for a couple of mins, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 mins, stirring often, until the rice is al dente and the liquid has been absorbed.
Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 mins, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper.

See more Fish and seafood recipes

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.