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    Home » Fish

    Smoked Haddock Risotto

    Posted: Aug 1, 2021 · Updated: Oct 10, 2021 by Tonje

    Jump to Recipe
    Close up of a photo of smoked haddock risotto with spinach.
    Two photos of risotto with peas and haddock.

    This creamy and delicious smoked haddock risotto is easy to make, tastes great, and a fantastic way to enjoy haddock. Risotto is a one pot meal made with rice, and with the addition of green vegetables and fish, it's a great option for a healthy and filling dinner.

    A plate with smoked haddock risotto, with lemon on the side.
    Jump to:
    • Why you'll love it
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Equipment
    • Storage
    • Frequently asked questions
    • You might also like these recipes
    • Recipe
    • Food safety tips

    This post may contain affiliate links. Read more about it in the privacy policy.

    Risotto is perfect comfort food, and this healthy fish risotto is packed with amazing flavors. The added peas and spinach add a pop of color, and gives the dish a great texture too.

    🐟 More FISH RECIPES from Hint of Healthy

    Why you'll love it

    • Easy risotto with fish
    • A delicious one pot meal
    • Easy to customize to suit your preferences
    • Perfect for weeknight dinners or special occasions
    • A great way to eat smoked haddock

    Ingredients

    Smoked haddock: Use boneless fish fillets if possible. However, you can use frozen fish if you defrost it before use.

    Chicken stock: A flavorful liquid used to cook the rice. You can also use vegetable stock instead.

    Onion: White, yellow or red onions all work well. Use leek for a milder alternative.

    Seasoning: Salt, black pepper and thyme add flavor to the dish.

    Peas: Use frozen or canned peas. If you're using canned peas, you should drain them first. Frozen peas can be added directly to the risotto, or thawed beforehand.

    Lemon: Lemon juice adds a lovely tang that pairs well with fish. To enhance the lemon flavor, you can also add lemon zest.

    Risotto rice: Also known as Arborio rice. It's important that you use the correct type of rice, as long grain rice like Basmati or Jasmine won't work as well.

    Parmesan: Grated Parmesan cheese adds a great flavor, and makes the risotto more creamy.

    Garlic: Added for flavor. Can be omitted.

    Milk: Milk is great for poaching fish. Use skim milk, or a dairy free option like oat milk or soy milk.

    Spinach: Fresh spinach adds fiber and color to the dish. You will have to use a large quantity, as the leaves wilt down quickly.

    The ingredients needed to make this recipe.

    Instructions

    You can find full instructions + ingredient measurements in the recipe card at the bottom of this page

    One: Sauté diced onion and garlic in a small splash of olive oil or water in a large pot.

    Two: Add milk and smoked haddock fillets to your pot. Leave these to simmer on low to medium heat for about 2 minutes, then flip the fish and repeat on the same side. Remove the fish from the pot, discard the fish skin, and leave the fillets on the side for now.

    Three: Add risotto rice, thyme and about a quarter of the chicken stock to the pot. Leave the risotto to simmer on medium heat while stirring regularly until the rice has absorbed the majority of the liquid. Add more chicken stock. Repeat this process until all the liquid has been absorbed.

    Step by step images showing how to make this recipe.

    Four: When the rice has absorbed the majority of the chicken stock, taste to make sure that the rice has softened. If not, you can keep adding more stock.

    Five: Add grated Parmesan cheese, peas, spinach, and flaked haddock to the pot. Stir to incorporate the ingredients evenly.

    Six: Season the risotto with salt, pepper and lemon juice to taste, and serve.

    Step by step images showing how to make this recipe.

    Top tips

    • Don't leave the risotto unattended. You need to stir continuously, or at least very regularly, to make sure that it doesn't stick to the bottom of the pan.
    • Always cook the risotto on low to medium heat.
    • The milk can curdle if you overheat it, so make sure to cook it on a low temperature. If you're worried about this, you can replace the milk with additional chicken stock, or remove the milk after you cook the fish in it.
    • Poaching smoked haddock in milk adds a sweetness, and makes the fish really tender.

    Serving suggestions

    Risotto is a one pot dish that's typically served on its own. Smoked haddock risotto is best served as a main course for lunch or dinner. You can pair it with a salad or vegetable side dish if you prefer.

    Here are some of my favorite recipes to pair it with:

    • Instant Pot Broccoli
    • Air Fryer Carrots
    • Lemon Kale Salad
    • Avocado Chickpea Salad

    🐟 More FISH RECIPES from Hint of Healthy

    Variations

    Other vegetables: You can add other soft vegetables to the risotto if you wish. Keep in mind that the vegetables have to be added at various stages depending on how long they need to cook. Kale, zucchini, mushrooms, leek, chopped parsley and corn could be excellent options.

    Other fish: Change things up, and try this recipe with other types of fish. Haddock, tilapia, cod and hake would all work perfectly fine in this recipe.

    Seasoning: Feel free to try different types of seasoning. Any fresh or dried herbs can work well. You can also buy fish seasoning mixes in the supermarket, which could taste nice in a risotto.

    Smoked haddock risotto with peas and spinach.

    Equipment

    To make risotto, you will need a large pot. I like to use a cast iron pot, but any pot will work. You don't necessarily need a lid, as you will need to stir to rice almost continuously.

    A slotted spoon can also be handy for removing the fish from the pot, but you can also use a large wooden spoon or tongs for this.

    Storage

    Store leftover smoked haddock risotto in a sealed container in a refrigerator for up to 2 days. It's important that you refrigerate the dish as soon as it cools down.

    Although it's technically safe to freeze the risotto, I don't recommend doing so, as I find that the fish and rice both have unpleasant textures after thawing.

    Smoked haddock risotto in a pot.

    Frequently asked questions

    Can you reheat smoked haddock risotto?

    Yes. If the risotto is stored correctly, you can reheat it in a pot on the stove top or microwave, and serve the leftovers later.

    Can you cook risotto faster?

    No. Risotto must be cooked slowly on a low temperature to get the best consistency and texture. If you increase the cooking temperature in an attempt to speed up the process, you risk ruining the dish.

    Why is smoked haddock yellow?

    Natural cold smoked haddock naturally turns yellow. Chemically smoked haddock is often dyed yellow in order to make it look more authentic. Undyed smoked haddock is typically white.

    You might also like these recipes

    • Chicken and Chorizo Risotto
    • Instant Pot Butternut Squash Risotto
    • Chicken and Leek Risotto
    • Baked Haddock

    If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Smoked haddock risotto on a plate.

    Smoked Haddock Risotto

    This creamy smoked haddock risotto with peas and spinach is a delicious one pot meal packed with amazing flavors. It's perfect comfort food in a bowl, and a great way to use fresh or frozen smoked haddock.
    5 from 2 votes
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins
    Course Dinner, Main Course
    Cuisine British
    Servings 4
    Calories 334 kcal

    Equipment

    • Cast Iron Pot
    Prevent your screen from going dark

    Ingredients
     
     

    • 1 pound boneless smoked haddock fillets
    • ½ cup arborio risotto rice
    • 3 cups chicken stock
    • ½ cup peas
    • ½ lemon (juice only)
    • ½ cup Parmesan cheese
    • 2 cups spinach
    • ¼ cup milk
    • 1 onion
    • 3 garlic cloves
    • ½ teaspoon dried thyme
    • ½ teaspoon salt
    • ½ teaspoon pepper

    Instructions
     

    • Sauté diced onion and garlic in a small splash of olive oil or water in a large pot.
    • Add milk and smoked haddock fillets to your pot. Leave these to simmer on low to medium heat for about 2 minutes, then flip the fish and repeat on the same side. Remove the fish from the pot, discard the fish skin, and leave the fillets on the side for now.
      1 pound boneless smoked haddock fillets
    • Add risotto rice, thyme and about a quarter of the chicken stock to the pot. Leave the risotto to simmer on medium heat while stirring regularly until the rice has absorbed the majority of the liquid. Add more chicken stock. Repeat this process until all the liquid has been absorbed.
      ½ cup arborio risotto rice, 3 cups chicken stock
    • When the rice has absorbed the majority of the chicken stock, taste to make sure that the rice has softened. If not, you can keep adding more stock.
    • Add grated Parmesan cheese, peas, spinach, and flaked haddock to the pot. Stir to incorporate the ingredients evenly.
      ½ cup peas, ½ cup Parmesan cheese, 2 cups spinach, 1 pound boneless smoked haddock fillets
    • Season the risotto with salt, pepper and lemon juice to taste, and serve.
      ½ lemon

    Video

    Notes

    • Don't leave the risotto unattended. You need to stir continuously, or at least very regularly, to make sure that it doesn't stick to the bottom of the pan.
    • Always cook the risotto on low to medium heat.
    • Store leftover smoked haddock risotto in a sealed container in a refrigerator for up to 2 days. It's important that you refrigerate the dish as soon as it cools down.

    Nutrition

    Calories: 334kcalCarbohydrates: 35gProtein: 32gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 77mgSodium: 1011mgPotassium: 764mgFiber: 3gSugar: 6gVitamin A: 1747IUVitamin C: 22mgCalcium: 221mgIron: 3mg
    Keyword fish, one pot dinner, peas, rice, risotto, smoked haddock, spinach
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

    Food safety tips

    • Do not use the same utensils on cooked food, that previously touched raw fish
    • Wash hands after touching raw fish
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Healthy Fish Recipes

    • Close up of a smoked salmon canape with cream cheese and dill.
      Smoked Salmon Canapes
    • Pan fried sea bass with lemon.
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    • Salmon gnocchi with spinach and Parmesan cheese.
      Salmon Gnocchi
    • Lemon sauce over baked haddock.
      Baked Haddock

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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