Today’s Smoked Haddock Risotto recipe is a delicious choice for dinner. There is a tender piece of smoked haddock, lots of spinach and creamy soft cheese.
We made this recipe around two years ago and it has become a staple in our household. It’s a favourite we have at least once a month and it’s absolutely delicious.
We decided to use the basics of the pea, mint, asparagus recipe and switch it out with smoked haddock and spinach. Spinach has lots of iron, vitamins, magnesium, the list goes on. Let’s just say it’s really great for you, plus it wilts when it gets hot, so it is fantastic for this recipe. You can add a lot and not feel as though you’re eating a bowl of, well, spinach!
To cheese or not to cheese..
Unlike the pea, mint, and asparagus risotto, we didn’t have Boursin cheese leftover, what we did have was a little bit of Philadelphia cheese that needed using. It was a great addition to this recipe and gave it a really rich and creamy texture. Obviously you can leave this step out or switch it for something else, if you’re wanting too. We just think soft cheese is great in this recipe to make it nice and creamy. We also love a hearty sprinkle of parmigiana on the top.
When using smoked haddock in this recipe, we used un-dyed. Purely accidental, of course. When shopping for the fish, we asked the fishmonger for smoked haddock. They gave us undyed and it got me thinking – why is there yellow and white smoked haddock? Or dyed and un-dyed…
So I’ve been away and done a little reading. Apparently, the yellow food colouring is supposed to make the white fish look more appealing. The majority of people eat with their eyes and typically want bright, colourful food. Years back, when they used to use a more complex, drawn-out method of smoking fish, this would naturally give the fish a pale yellow colour. Unfortunately, most fish is now smoked using machinery instead of real smoke. So they dye it the yellow colour to resemble the more traditional method.
This really is a simple and stress-free way to cook risotto, I won’t be standing over a pan for 30 minutes adding in bits of water and stirring solidly. This is foolproof and comes out delicious every time! Hopefully…
- 300g Smoked Haddock
- 200g Risotto Rice
- 350ml of Fish Stock
- 125ml Oat Milk
- 1 Chopped Onion
- 1 Chopped Leek
- 1 tbsp Butter
- 2 tbsp Philadelphia Cheese
- Salt and Pepper
Preheat your oven to 180 degrees
Chop up your onion and leek and then add your butter to a large casserole dish on a low heat.
Once the butter has melted add in your onion and leek and stir, coat everything in a little bit of butter. Put the Kettle on to boil to add to your stock cube.
Add in your 200g risotto rice and stir for around 1 minute in the dish.
Pour your fish stock into the dish with the risotto and stir, turn the heat up to a medium heat. Let this simmer for another 4 minutes then season with a pinch of salt and pepper.
Add in your milk of choice and stir, at this point you can lay your haddock pieces on the top of the risotto.
Cover with a lid and place into the oven for 18 minutes.
Grate your parmesan and get your Philidelphia out of the fridge to soften slightly more.
Once the time is up, remove the risotto from the oven and place it on the stove. Remove the lid and remove the skin from your haddock.
Once that is done, add in your Philidelphia and spinach. Mix through and then put the lid back on for 3 minutes.
When adding in the haddock lay it skin side up.
Amount Per Serving: Calories: 488Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 140mgSodium: 1667mgCarbohydrates: 46gFiber: 2gSugar: 9gProtein: 48g
Thanks for reading the smoked haddock risotto recipe. If you want to have a look at some of other recipes we’ve been cooking recently, take a look at the ones we’ve selected below.