Smoked Haddock Risotto

5 from 2 votes

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.

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Main Course

Cuisine: British

Keyword: fish, one pot dinner, peas, rice, risotto, smoked haddock, spinach

Servings:

Calories: 334kcal

Author: Tonje

Cost: Cheap

Equipment

Cast Iron Pot

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

US (cups) - UK (ml/g)

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