Smoked Haddock Leek Risotto Recipes

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SMOKED HADDOCK & LEEK RISOTTO

There's no tedious stirring with this one - just stick it in the oven until creamy and delicious

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8



Smoked haddock & leek risotto image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
  • Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
  • Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium

small knob of butter
1 large leek, thinly sliced
300g risotto rice, such as arborio or carnaroli
700ml fish or vegetable stock
250ml full-fat milk
375g undyed smoked haddock, skinned and cut into large chunks
3 tbsp crème fraîche
100g baby spinach

SMOKED HADDOCK, LEEK & BARLEY 'RISOTTO'

Swap rice for barley to make this 'risotto' with leek and smoked haddock. It's not as creamy, but it's much healthier and full of flavour

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 10



Smoked haddock, leek & barley 'risotto' image

Steps:

  • Bring the stock to a simmer in a deep frying pan and lay the fish in it. Cover and poach for about 4 mins, or until the fish begins to flake. Remove from the heat, then strain the cooking liquor into a jug, reserving it for later. Leave the fish in the pan, covered.
  • Melt the butter in a large saucepan over a low heat and add the leeks. Season, then add about 2 tbsp of water, cover the pan and cook the leeks for about 10 mins until softened. Stir in the barley, turning it over in the juices for 1 min, then increase the heat a little and add the vermouth. Let this bubble away to almost nothing, then add half the reserved fish stock.
  • Cook the barley in the stock, over a medium heat, while stirring from time to time, for about 15 mins. (The stirring helps the barley become creamier.) Add the rest of the stock and cook for another 20 mins, stirring from time to time, adding more boiling water if the mixture is getting too dry. It might take a little longer to cook the barley - the grains should be soft but with a little bite in the centre.
  • Remove the skin from the fish - if there is any - and break the flesh into big flakes. Add this to the risotto along with the spinach and parsley, stirring carefully as you don't want to break up the pieces. Taste for seasoning. Stir in the cream, if using, and check again for seasoning. Serve with the cheddar grated on top, if you like.

Nutrition Facts : Calories 446 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium

800ml chicken, fish or vegetable stock
400g smoked haddock fillet, preferably undyed
30g butter
2 leeks , washed, trimmed and cut into rings
250g pearl barley
100ml dry vermouth or dry white wine
100g baby spinach leaves
2 tbsp finely chopped parsley leaves
3 tbsp double cream (optional)
30g mature cheddar , grated, to serve (optional)

SMOKED HADDOCK AND LEEK RISOTTO

Make and share this Smoked Haddock and Leek Risotto recipe from Food.com.

Provided by hectorthebat

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Smoked Haddock and Leek Risotto image

Steps:

  • In a large pan, heat the oil and gently cook the leeks for 5 minutes, or until soft.
  • 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 minutes, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 minutes, stirring often, until the rice is al dente and the liquid has been absorbed.
  • Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 minutes, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper.

Nutrition Facts : Calories 519.6, Fat 5.3, SaturatedFat 0.8, Cholesterol 96.2, Sodium 979.6, Carbohydrate 77, Fiber 4.3, Sugar 4.9, Protein 38.3

1 tablespoon olive oil
1 (500 g) package leeks, trimmed and sliced
500 ml reduced salt vegetable stock
300 g arborio rice
500 g smoked haddock, skinned and cut into chunks
150 g lighter soft spreadable cheese with garlic and herbs

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