James Martin Smoked Haddock Risotto​​

This smoked haddock risotto is creamy, gently smoky, and finished with lemon, parsley, and Parmesan for a bright, comforting bowl that feels a little bit special. The fish is poached in milk first, which softens the smokiness and gives you a beautifully savoury liquid to help build flavour in the rice. It is a medium-difficulty recipe (mostly attention and stirring, not tricky techniques), and it comes together in about 50 minutes from start to finish. Perfect for a cosy weeknight dinner that still feels restaurant-worthy.

Ingredients

For the poached haddock

• 400g undyed smoked haddock fillets
• 500ml whole milk
• 1 bay leaf
• 6–8 black peppercorns (optional)

For the risotto

• 1 litre fish stock (or vegetable stock), kept hot
• 1 tbsp olive oil
• 30g unsalted butter
• 1 small onion, finely diced
• 1 leek, trimmed and finely sliced
• 1 garlic clove, crushed or finely grated
• 300g Arborio rice
• 150ml dry white wine (optional)
• 100g frozen peas

To finish

• 50g Parmesan, finely grated (plus extra to serve)
• 1 lemon, zest plus 1–2 tsp juice (to taste)
• Small handful fresh parsley, finely chopped
• Black pepper, to taste
• 1–2 tbsp crème fraîche (optional)

How to Make James Martin Smoked Haddock Risotto

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Pop your serving bowls on a tray and warm them in the oven so the risotto stays hot at the table.
• Warm the stock: Pour the stock into a saucepan and keep it on a low simmer. Hot stock is the secret to creamy risotto without slowing the cooking.
• Poach the haddock: Add the milk, bay leaf, and peppercorns (if using) to a wide pan. Bring to a gentle simmer, add the smoked haddock, and poach for 6–8 minutes until just cooked and starting to flake. Lift the fish onto a plate to cool slightly, then strain and reserve the milk.
• Flake and check the fish: Once cool enough to handle, flake the haddock into large pieces. Run your fingers through it to catch any small bones, then set aside.
• Start the risotto base: Heat the olive oil and butter in a wide pan over medium-low heat. Add the onion and leek with a pinch of salt and cook for 8–10 minutes until soft and sweet, not browned.
• Mix in the garlic and rice: Stir in the garlic for 30 seconds. Tip in the Arborio rice and stir for 1 minute so each grain is coated and lightly toasted.
• Add the wine (optional): Pour in the white wine and stir until it has mostly absorbed. This adds a gentle acidity that balances the smokiness of the haddock.
• Cook the risotto: Add a ladle of hot stock and stir until nearly absorbed. Keep adding stock, one ladle at a time, stirring often. After about 12–15 minutes, start alternating in small splashes of the reserved poaching milk as well. Cook until the rice is creamy and tender with a slight bite, about 20–25 minutes total.
• Add peas: Stir in the peas for the last few minutes of cooking so they stay bright and sweet.
• Bake to warm the haddock (optional but handy): If the haddock has cooled right down, spread the flakes on a small tray and warm in the oven for 3–4 minutes. This keeps the risotto from cooling when you fold the fish in.
• Assemble and finish: Turn the heat off. Gently fold in the haddock, then stir in the Parmesan, lemon zest, a little lemon juice, and parsley. Add crème fraîche if you like it extra creamy, then season with black pepper.
• Cool slightly, then serve: Let the risotto sit for 2 minutes (this gives you that glossy, restaurant-style texture). Spoon into warm bowls and finish with extra Parmesan and black pepper.

Tips

Why is my risotto still hard in the middle?

Your heat is usually a touch too high (liquid absorbs before the rice cooks through) or you did not add enough liquid. Lower the heat to a gentle bubble and keep adding hot stock until the grains are tender with a slight bite.

How do I stop risotto going gluey?

Stir often, but not like you are whisking. Gentle, steady stirring releases starch without breaking the grains. Also stick to risotto rice (Arborio, Carnaroli) and avoid rinsing it.

What if my risotto turns too thick before serving?

Risotto tightens quickly as it sits. Loosen it with a splash of hot stock or reserved poaching milk right before you serve, then taste and adjust seasoning.

Can I make it less smoky or less salty?

Choose undyed smoked haddock if possible, and taste before adding salt (smoked fish and Parmesan are both salty). Poaching in milk also softens the smokiness, so do not skip that step.

Serving Suggestions

• Dress a handful of rocket with lemon juice and olive oil and serve on the side
• Add steamed tenderstem broccoli or spinach for extra greens
• Finish with a little extra lemon zest and a grind of black pepper
• Serve with crusty bread to mop up the creamy sauce

Storage

Room Temperature

Risotto is best served straight away. Do not leave it out for more than 2 hours (1 hour if your kitchen is warm). Cool leftovers quickly and refrigerate.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in a pan (or microwave) with a splash of water, stock, or milk to loosen it back to a creamy texture.

Freezing

You can freeze it, but the texture will be softer once thawed. Freeze in a well-sealed container for up to 1 month. Defrost overnight in the fridge, then reheat with extra liquid and a fresh sprinkle of Parmesan and parsley to lift the flavour.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 68g
• Protein: 34g
• Fat: 16g
• Saturated Fat: 8g
• Sodium: 980mg

Nutrition values are estimates and will vary depending on your specific ingredients, stock, and portion sizes.

FAQs

James Martin Smoked Haddock Risotto

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: British, ItalianDifficulty: Medium

Servings

4

bowls

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

560

kcal

50

minutes

Creamy smoked haddock risotto made with Arborio rice, poached haddock, lemon, parsley and Parmesan. Comforting, smoky and fresh, all in one pan.

Ingredients

• For the poached haddock

• 400g undyed smoked haddock fillets

• 500ml whole milk

• 1 bay leaf

• 6–8 black peppercorns (optional)

• For the risotto

• 1 litre hot fish stock (or vegetable stock)

• 1 tbsp olive oil

• 30g unsalted butter

• 1 small onion, finely diced

• 1 leek, trimmed and finely sliced

• 1 garlic clove, finely grated or crushed

• 300g Arborio rice

• 150ml dry white wine (optional)

• 100g frozen peas

• To finish

• 50g Parmesan, finely grated (plus extra to serve)

• 1 lemon, zest and 1–2 tsp juice

• Small handful fresh parsley, finely chopped

• Black pepper, to taste

• 1–2 tbsp crème fraîche (optional, for extra creaminess)

Directions

• Warm the stock in a pan and keep it at a gentle simmer. Preheat the oven to 200°C (180°C fan) and place serving bowls in to warm.
• Poach the smoked haddock in the milk with bay leaf (and peppercorns if using) for 6–8 minutes until just cooked. Lift fish out and cool slightly, then flake into large pieces. Strain the milk and keep it.
• In a wide pan, heat olive oil and butter. Cook onion and leek with a pinch of salt for 8–10 minutes until soft but not browned. Stir in garlic for 30 seconds.
• Add Arborio rice and stir for 1 minute to coat. Pour in white wine (if using) and cook until mostly absorbed.
• Add hot stock a ladle at a time, stirring often. When nearly absorbed, add the next ladle. After 12–15 minutes, start alternating with a splash of reserved poaching milk for extra depth.
• At around 18 minutes, stir in peas. Cook until the rice is creamy and tender with a slight bite (about 20–25 minutes total). If it thickens too much, loosen with a little more stock or milk.
• Warm the flaked haddock on a tray in the oven for 3–4 minutes (optional), then fold it through the risotto gently.
• Turn off the heat. Stir in Parmesan, lemon zest, a little lemon juice, parsley, and crème fraîche (if using). Rest for 2 minutes, then serve in warm bowls with extra Parmesan and black pepper.

Notes

• Keep the stock hot. Cold stock slows cooking and can make the rice cook unevenly.
• Undyed smoked haddock gives you a cleaner flavour and a more natural colour.
• Risotto should be loose enough to gently spread in the bowl (not stand in a mound).