Have you ever thought risotto was too tricky for a weeknight? Let’s change that right now. This Smoked Haddock Risotto is here to prove that you can have a luxurious, restaurant style meal on your table in about 30 minutes without any stress. We’re talking creamy, comforting rice infused with the deep, savory flavor of smoked fish, sweet pops of peas, and a rich finish of Parmesan cheese.
The secret? Cooking the smoked haddock in the oven while you stir the risotto on the stove. This smart two step method means you build incredible flavor effortlessly. It’s the perfect dish for when you want something special but don’t have hours to spend in the kitchen. Let’s get cooking!
Why You’ll Love This Recipe
- 30 Minute Weeknight Wonder: From start to finish, dinner is ready in half an hour. It’s faster than takeout and infinitely more satisfying.
- Minimal Effort, Maximum Flavor: The oven does half the work by perfectly baking the smoky haddock. You just focus on the soothing, simple process of stirring the risotto.
- Incredibly Comforting & Creamy: This is the ultimate bowl of cozy. The starch from the Arborio rice creates a naturally luxurious, creamy sauce without needing cups of heavy cream.
- A Clever Way to Eat More Fish: If you’re looking to add more nutritious seafood to your rotation, this dish makes it irresistible. The smoky flavor is mild and family friendly.
- Elegant Enough for Company: Don’t just save it for a quiet night in. This risotto is impressive enough to serve to guests but easy enough that you won’t be stuck in the kitchen.
Let’s Make Smoked Haddock Risotto
This recipe is all about the smart technique: cook the fish and the rice base simultaneously for maximum efficiency and flavor.
Ingredients You’ll Need
- 1 lb (400g) smoked haddock fillets (skinless is ideal)
- 4 tbsp (50g) unsalted butter, divided
- 1 large leek (or 2 small), white and light green parts only, thinly sliced and well rinsed
- 1 ½ cups (300g) Arborio rice (or Carnaroli rice)
- 2 ¾ cups (650ml) hot vegetable stock
- 1 ¼ cups (300ml) whole milk (or semi skimmed)
- 1 ½ cups (200g) frozen petit pois (small peas)
- ¾ cup (75g) freshly grated Parmesan cheese, plus more for serving
- 1 tbsp fresh chives, chopped
- Kosher salt and freshly ground black pepper
Step by Step Instructions
1Prep and Start Cooking: Preheat your oven to 400°F (200°C). Pat the smoked haddock fillets dry and place them on a small baking sheet. Bake for 15-20 minutes, or until the fish flakes easily with a fork.
2Build the Flavor Base: While the fish bakes, melt 2 tablespoons of the butter in a large, heavy bottomed saucepan or Dutch oven over medium heat. Add the sliced leeks and cook for 4-5 minutes, stirring often, until they have softened.
3Toast the Rice: Add the Arborio rice to the pan with the leeks. Cook, stirring constantly, for 1-2 minutes. You’ll notice the rice grains become slightly translucent at the edges; this is called “toasting” and it’s key for great risotto texture.
4The Soothing Stir: Here’s the relaxing part. Add the hot vegetable stock to the rice, one ladleful at a time. Stir frequently and wait until most of the liquid is absorbed before adding the next ladle. This gradual process releases the rice’s starch, creating the creamy sauce.
Once all the stock is incorporated, repeat the process with the milk. The whole stirring process should take 15-20 minutes. The rice is done when it is tender but still has a slight bite (al dente) and the mixture is creamy.
5Bring It All Together: Your baked haddock should be done. Remove it from the oven and use a fork to flake it into large chunks, discarding any skin.
Take the risotto off the heat. Stir in the remaining 2 tablespoons of butter, the frozen peas, and the flaked smoked haddock. The residual heat will warm the peas and fish through perfectly.
6The Final, Creamy Touch: Stir in the grated Parmesan cheese until it melts into the risotto. Season generously with black pepper and taste; you may not need much added salt because the fish, stock, and cheese are already savory.
7Serve Immediately: Ladle the risotto into warm bowls. Top with extra Parmesan, a sprinkle of fresh chives, and another crack of black pepper. Enjoy right away while it’s wonderfully creamy!
Pro Tips for the Best Risotto
- Use Warm Liquid: Always have your stock and milk warm (or at least at room temperature). Adding cold liquid shocks the rice and slows down the cooking, making it gummy.
- Don’t Rush the Stir: Constant, gentle stirring is the secret to creaminess. It’s actually a very therapeutic part of cooking!
- The Perfect Consistency: Risotto should be loose and creamy, not stiff. It should slowly spread on the plate (“all’onda” or wavy). If it gets too thick while resting, stir in a splash of hot water or stock.
- Fish Substitutions: No smoked haddock? Smoked cod is a great alternative. For a non smoked version, use regular cod or halibut and add a pinch of smoked paprika to the leeks for a hint of smokiness.
This Smoked Haddock Risotto is more than a meal; it’s a cozy experience. I hope it brings warmth and deliciousness to your table.
Easy Smoked Haddock Risotto
Ingredients
- 4 tbsp 50g unsalted butter, divided
- 1 large leek white/light green parts, thinly sliced
- 1 lb 400g skinless smoked haddock fillets
- 1 ½ cups 300g Arborio rice
- 2 ¾ cups 650ml hot vegetable stock
- 1 ¼ cups 300ml whole milk
- 1 ½ cups 200g frozen petite peas
- ¾ cup 75g freshly grated Parmesan cheese, plus more for serving
- 1 tbsp fresh chives chopped
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Place haddock on a baking sheet and bake for 15-20 mins until flaky.
- Meanwhile, melt 2 tbsp butter in a large pot over medium heat. Cook leeks for 4-5 mins until soft.
- Add rice and cook, stirring, for 1-2 mins to toast.
- Add hot stock one ladle at a time, stirring until absorbed before adding more. Repeat with the milk. Total cook time 15-20 mins until rice is al dente and creamy.
- Flake the baked haddock into chunks.
- Remove risotto from heat. Stir in remaining 2 tbsp butter, peas, and flaked fish.
- Stir in Parmesan cheese. Season with pepper and salt to taste.
- Serve immediately, topped with extra Parmesan and chives.
Notes
- Keep stock/milk warm for best results.
- Risotto is best served immediately. For leftovers, reheat gently with a splash of stock or water.
- Substitute haddock with smoked cod or regular white fish (add a pinch of smoked paprika for smoky flavor).
