This creamy smoked haddock risotto is made with flaked undyed haddock, leeks, Arborio rice, white wine, Parmesan, and a squeeze of fresh lemon. It is proper comfort food that feels special but takes no real effort. Serves 2 in about 50 minutes.
I make this on Friday nights when I want something that feels like a treat but does not take all evening. The smoky fish with the lemon and pea shoots is a combination that just works every time.
Smoked Haddock Risotto Ingredients
- A knob of butter
- 1 leek, finely chopped
- 1 large garlic clove, minced
- 150g risotto rice (Arborio or Carnaroli)
- 125ml white wine (optional)
- 725ml hot chicken stock
- 250g undyed smoked haddock
- 25g Parmesan, finely grated
- 1 x 50g bag pea shoots
- Juice of 1 lemon
- Salt and black pepper to taste
How to Make Smoked Haddock Risotto
- Soften the leek: Melt the butter in a deep frying pan over low heat. Add the chopped leek and garlic, cover, and cook for 8 minutes until very soft.
- Toast the rice: Uncover the pan and add the risotto rice. Stir for 2 minutes to coat the grains in butter. Turn up the heat, pour in the white wine if using, and stir until absorbed.
- Poach the haddock: While the rice cooks, place the smoked haddock in a separate pan with just enough water to cover. Bring to a gentle simmer, cover, and cook for 4–5 minutes until cooked through. Drain, then flake into large pieces, discarding the skin.
- Add the stock gradually: Add a ladleful of hot stock to the rice and stir until it is completely absorbed. Keep adding one ladleful at a time, stirring between each, until all the stock is used and the rice is al dente.
- Finish and serve: Take the pan off the heat and stir in half the Parmesan. Roughly chop the pea shoots, saving a few for garnish, and fold them in with the flaked haddock. Add the lemon juice, season with salt and pepper, cover, and rest for 1 minute. Serve topped with the remaining Parmesan and reserved pea shoots.
What Is the Secret to a Perfect Smoked Haddock Risotto?
- Use proper risotto rice: Arborio or Carnaroli are essential. Their high starch content is what gives the risotto its creamy texture without adding extra cream.
- Keep the stock hot: Always add hot stock to the rice. Cold stock shocks the grains, slows cooking, and gives a less creamy result.
- Do not rush the stirring: Adding one ladleful at a time and stirring between each is what releases the starch. Cutting corners here gives you mushy rice instead of a smooth, flowing risotto.
- Season at the very end: Smoked haddock and Parmesan are both salty, so taste the finished risotto before adding any extra salt. If you enjoy smoked fish, the Hairy Bikers Kedgeree uses a similar combination of smoked haddock, rice, and eggs.
What Should You Serve on the Side?
This risotto is rich enough to stand on its own. A chunk of warm crusty bread is the only thing you really need alongside it.
For a lighter meal, serve it with a simple green salad with a sharp vinaigrette to cut through the creaminess. The Hairy Bikers Smoked Haddock Chowder uses the same fish in a completely different way if you want to make the most of a pack of haddock fillets.
Does This Reheat Well?
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Risotto thickens as it cools, so add a splash of hot stock or water and stir gently over low heat to bring it back to a creamy texture.
Freezing is not recommended. The rice goes mushy once thawed, so this is best enjoyed fresh or as next-day leftovers.
Nutrition Facts
- Calories: 717 kcal
- Total Fat: 21g
- Saturated Fat: 7.1g
- Cholesterol: 80mg
- Sodium: 800mg
- Total Carbohydrate: 87.8g
- Dietary Fiber: 6.4g
- Sugars: 9.8g
- Protein: 40.9g
Frequently Asked Questions
Can I use a different type of fish? You can use cod or unsmoked haddock, but the smoky flavour is what makes this dish special. Hot-smoked salmon also works well as a quicker alternative since it does not need poaching.
Can I leave out the wine? Yes. Add an extra 100ml of chicken stock instead. The wine adds acidity and depth, but the dish still works well without it.
What is the best way to get a creamy risotto? Stir constantly and add the stock one ladleful at a time. This motion releases the starch from the rice grains, which is what creates the creamy consistency.
How does this compare to Mary Berry’s smoked haddock risotto? Mary Berry’s version uses leeks and peas with a similar base, but finishes with crème fraîche instead of Parmesan. This Hairy Bikers recipe relies on the Parmesan and lemon for richness and sharpness instead.
Can I use vegetable stock instead of chicken? Yes. Vegetable stock works fine and keeps the dish pescatarian. Use a good-quality stock for the best flavour.
Try More Recipes:
Hairy Bikers Smoked Haddock Risotto Recipe
Description
A creamy smoked haddock risotto made with undyed haddock, leeks, Arborio rice, white wine, Parmesan, and fresh lemon. A comforting supper for two in 50 minutes.
Ingredients
Instructions
- Sauté aromatics: Melt butter and cook leek and garlic until soft.
- Cook rice: Add rice and cook for 2 minutes. Stir in white wine (if using) and cook until absorbed.
- Poach haddock: Poach haddock in water for 4-5 minutes until cooked. Flake the fish.
- Add stock: Add hot stock, one ladleful at a time, stirring until absorbed before adding more. Repeat until the rice is al dente.
- Finish and serve: Remove from heat and stir in Parmesan, pea shoots, haddock, and lemon juice. Rest for 1 minute before serving.
