Smoked haddock risotto

Creamy smoked haddock risotto flavoured with rosemary & simmered in white wine, milk & stock. Served with poached fish & ready in 35 minutes

This easy smoked haddock risotto is a comforting dish that’s full of flavour and sure to delight all fish lovers. Smoked haddock, fresh leek and creme fraiche mix together to create a creamy fish risotto that’s ready in just 45 minutes.

Creamy, super tasty smoked fish risotto with a hint of curry - all topped with tasty bacon and a runny poached egg. Food heaven!

Mary Berry’s Smoked Haddock Risotto is made with undyed smoked haddock fillet, leek, parsley, garlic, curry powder, risotto rice, and eggs. This traditional Smoked Haddock Risotto recipe creates a hearty and flavorful dinner that takes about 45 minutes to prepare and can serve up to 6 people.

We're not kidding when we say this takes 10 minutes. The speediest "risotto" you'll ever make thanks to swapping out risotto rice for orzotto. This pasta-fied take on smoked haddock risotto is perfect to add to your arsenal of quick and easy dinner recipes. Everything is cooked in one pan so all the flavours get a chance to marry together in a creamy, zesty sauce, making this one of the quickest recipes yet. Be careful it doesn’t catch or boil over as it contains milk.

A quick and nutritious midweek recipe with the hearty flavours of smoked haddock, parmesan and leeks.

The poaching liquid used to cook the smoked haddock is stirred through risotto rice for extra flavour and a really creamy texture. This risotto makes a tasty meal for two.

A risotto recipe that covers all the bases - we are not joking! Smoky fish, sweet green peas, creamy rice, and a hint of zingy lemon - this Smoked Haddock Risotto With Peas has it all! And if it's your first time cooking risotto, don't worry, we will talk you through the steps and provide plenty of tips so you can make a restaurant-quality meal at home!

Smoked Haddock Risotto with Poached Egg

Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor, which is then used to cook the rice. Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars) 18g fat (of which 7g saturates), 2g fibre and 1.2g salt.