One of my favourites - this smoked haddock, leek and pea risotto is a slight variation on a recipe I found a few years ago on the BBC Good Food website. I've made a couple of tweaks based on our tastes. The big difference with this recipe is that it's cooked in the oven...which gives you some time to go an do other things, instead of standing at the hob constantly stirring, as you'd normally do with a risotto!
The peas add a nice pop of flavour and the parmesan adds a slight salty and creamy taste to the end result. As I've said in other fish recipes, smoked haddock is one of my favourites and it's definitely worth paying a little bit more to get undyed fish from a local fish shop, if possible.
Tip
- If you don't have leeks or frozen peas, don't worry...you could finely chop a couple of onions to replace the leeks. Asparagus or green beans would be a good alternative to peas, but would need to be added earlier in the cooking process - I'd suggest cutting either vegetable in halves or thirds and add them to the pan when there is 10 minutes cooking time in the oven left.
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How to make this Smoked Haddock, Leek and Pea Risotto
Ingredients
- a small knob of butter
- 1 large leek, thinly sliced and rinsed to remove any hidden dirt (see Tip)
- 300g risotto rice
- 700ml fish or vegetable stock
- 250ml milk (I use semi-skimmed)
- 375g undyed smoked haddock, skinned and cut into large chunks
- 3 tbsp crème fraiche or natural yogurt
- 100g frozen peas or petit pois, defrosted in hot tap water then drained (see Tip)
- 40g freshly grated parmesan cheese, plus extra to serve
- salt and freshly ground black pepper
- lemon wedges, to serve
Instructions
- Heat the oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish or casserole pot over a medium heat. Cook the leek for 4 to 5 minutes, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes.
- Add the stock and milk, bring to the boil and bubble for 5 minutes before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.
- Fold in the crème fraiche or yogurt, peas and grated parmesan. Season with plenty of black pepper and check if salt needs to be added, to taste. Cover the pan again and leave to rest out of the oven for 3 minutes before serving - the steam will heat the peas.
- Garnish with grated parmesan and serve with wedges of lemon, extra green vegetables on the side - we like green beans or broccoli - and some homemade or shop bought bread.
Serving suggestions
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Smoked Haddock, Leek and Pea Risotto
Equipment
Ingredients
- a small knob of butter
- 1 large leek thinly sliced and rinsed to remove any hidden dirt (see Notes)
- 300 g (10.6 oz) risotto rice
- 700 ml (3 cups) fish or vegetable stock
- 250 ml (1 cup) milk (I use semi-skimmed)
- 375 g (13.2 oz) undyed smoked haddock skinned and cut into large chunks
- 3 tbsp crème fraiche or natural yogurt
- 100 g (3.5 oz) frozen peas or petit pois defrosted in hot tap water then drained (see Notes)
- 40 g (1.4 oz) freshly grated parmesan cheese plus extra to serve
- salt and freshly ground black pepper
- lemon wedges to serve
Instructions
- Heat the oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish or casserole pot over a medium heat. Cook the leek for 4 to 5 minutes, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes.
- Add the stock and milk, bring to the boil and bubble for 5 minutes before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.
- Fold in the crème fraiche or yogurt, peas and grated parmesan. Season with plenty of black pepper and check if salt needs to be added, to taste. Cover the pan again and leave to rest out of the oven for 3 minutes before serving - the steam will heat the peas.
- Garnish with grated parmesan and serve with wedges of lemon, extra green vegetables on the side - we like green beans or broccoli - and some homemade or shop bought bread.
Notes
- If you don't have leeks or frozen peas, don't worry...you could finely chop a couple of onions to replace the leeks. Asparagus or green beans would be a good alternative to peas, but would need to be added earlier in the cooking process - I'd suggest cutting either vegetable in halves or thirds and add them to the pan when there is 10 minutes cooking time in the oven left.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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