Dinner - Smoked haddock and spinach risotto recipes

Author: Isabel Anglin  

This creamy smoked haddock risotto with peas and spinach is a delicious one pot meal packed with amazing flavors. Our flaky, sustainably sourced haddock is absolute heaven folded through this rich, creamy risotto studded with fresh chives and tender baby spinach leaves.

Smoked Haddock Risotto

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.
Provided by: Tonje
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 13
Ingredients:
  • 1 pound boneless smoked haddock fillets
  • 1/2 cup arborio risotto rice
  • 3 cups chicken stock
  • 1/2 cup peas
  • 1/2 lemon ((juice only))
  • 1/2 cup Parmesan cheese
  • 2 cups spinach
  • 1/4 cup milk
  • 1 onion
  • 3 garlic cloves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Nutrition:
  • Calories: 334 kcal
  • Carbohydrate: 35 g
  • Protein: 32 g
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Trans Fat: 1 g
  • Cholesterol: 77 mg
  • Sodium: 1011 mg
  • Fiber: 3 g
  • Sugar: 6 g
  • Unsaturated Fat: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Sauté diced onion and garlic in a small splash of olive oil or water in a large pot.
  2. 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.
  3. 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.
  4. 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.
  5. Add grated Parmesan cheese, peas, spinach, and flaked haddock to the pot. Stir to incorporate the ingredients evenly.
  6. Season the risotto with salt, pepper and lemon juice to taste, and serve.
Notes: Smoked Haddock Risotto, When the rice is nearly cooked, stir in the spinach, lemon zest and juice. Then flake in the smoked haddock. Season generously with pepper (the fish will be

Smoked haddock & leek risotto

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
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 8
Ingredients:
  • 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
Nutrition:
  • Calories: 444 calories
  • Fat: 10 grams fat
  • Saturated Fat: 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
How to cook:
  1. 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.
  2. 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.
  3. 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.
Notes: Smoked Haddock & Spinach Risotto, Take off the heat, flake the fish aside and add the milk to the stock. Dice the onion and sweat gently in some oil in a large frying pan. Add

Haddock, Leek & Spinach Risotto

Haddock, Leek & Spinach Risotto
Our flaky, sustainably sourced haddock is absolute heaven folded through this rich, creamy risotto studded with fresh chives and tender baby spinach leaves.
Provided by: Jassy Davis
Yields: 2 servings
Number of ingredients: 12
Ingredients:
  • 2 haddock fillets
  • 500ml full cream milk
  • 1 leek
  • 1 vegetable stock cube
  • 200g risotto rice
  • 1 lemon
  • A handful of chives
  • 100g baby leaf spinach
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 400ml boiling water
How to cook:
  1. Method
  2. 1. Pop the haddock in a deep frying pan or wok and pour in the milk. Pop on a lid. Bring to the boil, then turn the heat down and simmer for 5 mins. Take off the heat. Lift the fish out of the pan. Put to one side on a plate. Ladle 250ml of the milk into a heatproof jug (see our tip for what to do with the rest of the milk).
  3. 2. While the fish cooks, trim the roots and top 3cm off the leek. Slice a cross in the top and open it out so you can rinse out any grit. Finely slice it.
  4. 3. Wipe the wok or frying pan clean then put it back on the heat and let it warm for 1 min. Add 1 tbsp olive oil and the leek. Season with a pinch of salt and pepper. Fry for 5 mins, stirring now and then, till the leek has started to soften.
  5. 4. While the leek fries, crumble the stock cube into the jug with the milk. Stir in around 400ml boiling water to make it up to 650ml and dissolve the stock cube.
  6. 5. Stir the risotto rice into the pan. Add a splash of the stock mix from the jug. Cook and stir till all the stock is absorbed. Add another splash and carry on till almost all the stock has been absorbed and the rice is creamy and tender. This will take around 20 mins. You don’t need to stir constantly, just often enough to combine the stock and rice.
  7. 6. While the risotto cooks, finely grate the zest from the lemon. Finely chop the chives.
  8. 7. Flake the haddock into large chunks. Add to the pan. Add the lemon, spinach and half the chives as well. Cook and stir for 2-3 mins till the spinach is wilted. Taste and adjust the seasoning.
  9. 8. Divide the risotto between 2 warm serving bowls. Top with the remaining chives and serve.
Notes: Sainsbury's online Grocery Shopping and Fresh Food Delivery, This simple smoked haddock and spinach risotto is baked, so no standing and stirring| Find new ideas and inspiration with Sainsbury's Recipes.

10 Minute Smoked Haddock Risotto

Orzo in the form of orzotto makes a great ingredient swap for a smoked haddock risotto because it takes much less time, attention and STIRRING to make.
Total time: 10 minutes
Cook time: 10 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 250 g smoked haddock
  • 250 g orzo
  • 500 ml milk
  • 80 g (or half a pack) Garlic & Herb cream cheese (we used Philadelphia)
  • 150 g frozen peas
  • 100 g spinach
  • lemon juice
  • freshly cracked pepper
How to cook:
  1. In a large pan over medium heat, combine smoked haddock, orzo, milk and 300ml boiled water.
  2. Bring to a boil then turn it down to a simmer and cook for 10 mins, stirring often. Once the fish and orzo are cooked and the sauce has thickened, stir in cream cheese, peas and spinach. The haddock should naturally flake apart as you do this. Cook for 3 mins more. Season with fresh lemon juice and black pepper and serve immediately.
Notes: Best Smoked Haddock Risotto Recipe, Best Smoked Haddock Risotto Recipe | Simple. Tasty. Good. · Seafood. 360 ml 1 1/2 cups chicken or fish stock. 2 Smoked haddock, fillets · Produce. 1 Garlic clove,
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