Name: Smoked Haddock and Leek Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: 400 g smoked haddock; 1.5 litres fish stock; 200 ml chicken broth; 4 spring onions/scallions, thinly sliced; 2 large leeks, thinly sliced; 4 garlic cloves, crushed; 1 large handful fresh parsley, chopped; 1/2 lemon (juice and zest); 280 g risotto rice; 30 g butter; 40 g Parmesan cheese; 5 tbsp crème fraîche; 1/2 tsp ground black pepper; Salt to taste (optional)

Print Recipe· 4.2 from 7 reviews

If you’re craving something that perfectly marries smoky, savory, and creamy flavors, this Smoked Haddock and Leek Risotto Recipe is an absolute winner. It’s a comforting dish that feels luxurious yet simple enough for a weekday dinner, with tender smoked haddock nestled into a rich, velvety risotto highlighted by the gentle sweetness of leeks. Whether you’re making it for family, friends, or just treating yourself, this recipe delivers a satisfying blend of textures and a flavor profile that’s sure to impress and warm your soul.

Ingredients You’ll Need

The image shows several cooking ingredients neatly arranged on a white marbled surface. At the top left is a clear measuring cup filled with light yellow fish stock, next to a small clear jar with grated Parmesan cheese. Below them is a small white dish with two golden brown pieces of smoked haddock. To the right of the fish is a sliced lemon half showing bright yellow flesh, next to a beige small bowl with two pats of butter. Below the lemon is a small white dish with salt and black pepper. To the right, a large fresh leek with white and green layers lies vertically. Near the bottom left, there are spring onions/scallions with white bulbs and long green tops, next to a small glass jar filled with chopped green parsley. Nearby on the white marble are two peeled garlic cloves. A small glass of white wine with light yellow liquid stands next to a white bowl filled with creamy white crème fraîche. On the bottom right corner, a dark bowl holds pale risotto rice grains, creating a contrast against the white marble background. All ingredients have clear labels in black text over the surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its straightforward ingredients. Each component plays a key role in layering flavor, from the smoky fish to the creamy risotto rice, and the fresh brightness that lifts it all. Here’s what you’ll need to whip up this delicious meal:

400 g smoked haddock: The star of the dish, bringing that perfect smoky seafood flavor.
4 spring onions/scallions (thinly sliced): For a mild onion crunch and freshness.
2 large leeks (thinly sliced): Add sweetness and a subtle earthiness that balances the smokiness.
1.5 litres fish stock: Keeps the risotto beautifully moist with deep, savory undertones.
30 g butter: Adds richness and a silky texture to the cooking process.
4 garlic cloves (crushed): Brings aromatic warmth without overpowering the other flavors.
280 g risotto rice: The creamy, starchy foundation that soaks up all those lovely flavors.
200 ml chicken broth: Provides a gentle, savory liquid to start the rice cooking.
1/2 lemon (juice and zest): Brightens the dish with a refreshing citrus kick.
40 g Parmesan: Adds a nutty, salty finish that melts into the creamy risotto perfectly.
5 tbsp crème fraîche: For luxurious creaminess and a slight tanginess that lifts the whole dish.
1/2 tsp ground black pepper: Offers a subtle heat to round out the flavors.
Salt to taste (optional): Season carefully depending on the saltiness of the stock and smoked haddock.
1 large handful fresh parsley (chopped): Adds a burst of freshness and color at the end.

How to Make Smoked Haddock and Leek Risotto Recipe

Step 1: Cook the Smoked Haddock

Start by warming half the butter in a large frying pan over medium heat. Once it’s melted and the pan is hot, add the smoked haddock fillets. Fry each side for a few minutes until they’re lightly browned and cooked through. This quick sear gives the fish a delicate crust while locking in its smoky flavor. Once done, transfer the haddock to a plate and set aside — don’t worry, it’ll go back in soon!

Step 2: Sauté Leeks and Spring Onions

In the same pan, melt the remaining butter and toss in the thinly sliced spring onions and leeks. Give them about five minutes to soften and become wonderfully fragrant. This step is essential for bringing out the natural sweetness of the vegetables, setting the stage for the rich risotto to come.

Step 3: Add Garlic and Rice

Next, add the crushed garlic cloves and cook for another minute or two until their aroma fills the kitchen. Then pour in the risotto rice, stirring it around to coat every grain in that buttery, vegetable goodness. Let the rice heat through for a couple of minutes until it starts to look translucent around the edges—this is the base for your creamy risotto texture.

Step 4: Begin Liquids with Chicken Broth

Pour in the chicken broth and keep simmering while stirring continuously. Your goal is to help the rice absorb this initial liquid, reducing it by about half. This process jumpstarts the rice’s creamy transformation and infuses subtle savory notes.

Step 5: Add Fish Stock Gradually

This is where patience pays off. Add the warm fish stock one ladleful at a time, stirring constantly and only adding the next once the previous has been absorbed. This gradual technique encourages the rice to release its creamy starch, resulting in that iconic risotto creaminess. Keep this up for 20 to 25 minutes until your rice is perfectly cooked: tender with just a tiny bite at the center.

Step 6: Finish with Cream and Cheese

Now it’s time for indulgence. Stir in the crème fraîche, Parmesan cheese, black pepper, and salt if needed. Let the mixture cook for another 2 to 3 minutes so everything melts and combines into a luscious, silky mixture that clings to every grain of rice.

Step 7: Add Lemon and Smoked Haddock

Finally, remove the pan from heat and gently fold in the lemon juice and zest along with the cooked smoked haddock. The citrus brightness cuts through the richness and enhances the smoky notes of the haddock, making every bite sing with flavor.

Step 8: Serve and Enjoy

Spoon your risotto into bowls and sprinkle generously with fresh chopped parsley. The green flecks not only look inviting but also add a fresh herbal punch that rounds out the dish perfectly. Dig in immediately while it’s warm and creamy!

How to Serve Smoked Haddock and Leek Risotto Recipe

A large black speckled pan sits on a white marbled surface, filled with one layer of uncooked rice mixed evenly with thinly sliced light green and bright green vegetables, likely leeks or scallions, forming a scattered texture. Above the pan, jars and small bowls with grated cheese, a creamy liquid, and salt with pepper are placed on the white marbled surface, along with half a lemon at the bottom right corner. The colors are mainly white, pale yellow, and green against the black pan and white marble background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is a must for this dish—its bright herbal flavor gives a lovely contrast to the creamy risotto. You might also consider a light drizzle of good-quality olive oil or some finely grated extra Parmesan for added richness and visual appeal.

Side Dishes

This Smoked Haddock and Leek Risotto Recipe shines as a standalone meal, but if you want to round it out, a simple crisp green salad with a zingy vinaigrette works beautifully to balance the creamy texture. Steamed asparagus or sautéed green beans also complement the dish with a bit of crunch and freshness.

Creative Ways to Present

For a dinner party twist, serve the risotto in individual shallow bowls or even hollowed-out small pumpkins or squash for a rustic touch. You could also add a crack of fresh black pepper and arrange thin lemon slices on top for visual drama. The heartiness and elegance of this dish make it perfect for both casual and more formal occasions.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Smoked Haddock and Leek Risotto Recipe, store it in an airtight container in the refrigerator. It should keep well for up to 2 days. The creamy texture might thicken as it cools, but a gentle stir and a splash of stock or milk can restore its lovely consistency when reheated.

Freezing

Risotto generally doesn’t freeze as well as some other dishes because its creamy texture can change. If you want to freeze it, do so immediately after cooking without adding crème fraîche or Parmesan. Freeze in an airtight container for up to one month. Thaw overnight in the fridge before reheating and add creaminess back in with fresh cheese or cream.

Reheating

To reheat your risotto, warm it gently in a pan over low heat, stirring often. Add a splash of chicken broth, fish stock, or milk to loosen the texture and help it heat evenly. Avoid microwaving if possible, as uneven heat can spoil the silkiness. A low, slow reheat is best to preserve the dish’s indulgent creaminess and flavor.

FAQs

Can I use fresh haddock instead of smoked haddock?

You can, but fresh haddock will change the flavor profile. Smoked haddock adds that wonderful smoky depth essential to this recipe’s character. If using fresh haddock, consider adding a bit of smoked paprika or a small amount of smoked bacon to mimic that smokiness.

What’s the best rice for risotto?

Arborio or other short-grain risotto rice is best because it releases starch during cooking, creating that creamy texture risotto is known for. Avoid long-grain rice as it won’t deliver the same luscious creaminess.

Can I substitute crème fraîche with something else?

Crème fraîche adds a gentle tang and richness, but if you don’t have any, sour cream or even mascarpone can work as substitutes. Just add them at the end of cooking and adjust the seasoning accordingly.

Is it okay to use store-bought fish stock?

Absolutely! Quality store-bought fish stock works well and saves time. Just choose one with a clean flavor and minimal additives to keep the fresh taste of the risotto intact.

Can I prepare this recipe for a dinner party?

Definitely. The Smoked Haddock and Leek Risotto Recipe feels special enough for guests but is straightforward to make. Just prepare your stocks and ingredients ahead, and enjoy the cooking experience without stress.

Final Thoughts

This Smoked Haddock and Leek Risotto Recipe has quickly become one of those treasured dishes I’m excited to share. Its comforting creaminess combined with smoky, delicate fish and fresh leeks makes for a flavorful meal that feels both homey and a little bit special. If you’re looking to impress with a simple but stunning recipe, I wholeheartedly encourage you to give this one a try—you might just find a new favorite on your dinner rotation!