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Smoked haddock and leek risotto recipe

Smoked haddock and leek risotto recipe

116 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


  • 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

  • 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


  1. In a large pan, heat the oil and gently cook the leeks for 5 mins, or until soft.
  2. 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.
  3. 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.

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