Easy Smoked Haddock Risotto
This 30 minute Smoked Haddock Risotto is the ultimate cozy seafood dinner. Creamy Arborio rice, savory smoked fish, sweet peas, and Parmesan come together in one stunning, comforting dish.
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).