James Martin Smoked Haddock Risotto

There’s a certain kind of dish that transports you straight to the coast — wind in your hair, a bit of salt in the air, maybe a seagull eyeing your chips. This smoked haddock risotto is one of those. The smell alone when the leeks hit the pan with the butter is enough to make you pause whatever chaos is happening in your day. And once you flake in the smoked haddock? Oh, it’s game over.

I remember the first time I made this one. My kitchen window fogged up from the steam, I was barefoot in socks that didn’t match, and I somehow managed to flick parsley oil onto the cat. But when I sat down and took that first bite — creamy rice, the softest fish, a proper pop of fresh parsley oil — I knew it was a keeper. Like the kind of meal that feels a bit fancy but hugs you like comfort food should.

So if you’ve got 40 minutes, a wooden spoon, and a bit of haddock in the fridge — let’s do this.

Why You’ll Love It

• Creamy but light: Mascarpone and Parmesan give the risotto a silky finish without being heavy.
• Smoky + fresh = magic: The fish brings deep flavour, and the parsley oil brightens it all up.
• One pot, no stress: Most of it happens in one pan — fewer dishes, more eating.
• Crowd-pleaser: Looks impressive on a plate but isn’t hard to pull off.
• Great use of smoked fish: Perfect if you’ve got a fillet hanging around and no idea what to do with it.
• Leftovers reheat like a dream: Just splash in a bit of broth and stir gently.

Ingredients

For the risotto:

• 1L fish stock
• 25g butter
• 1 shallot, finely chopped
• 1 garlic clove, chopped
• 2 leeks, thickly sliced
• 250g Arborio rice
• 50ml dry white wine
• 225g undyed smoked haddock (cooked and flaked)
• 75g mascarpone
• 110g Parmesan, grated
• 4 tbsp chopped fresh parsley
• Salt + black pepper

For the roasted haddock:

• 50g butter
• 4 x 110g smoked haddock fillets, skin off

For the parsley oil:

• 1 small bunch flat-leaf parsley
• 110ml extra virgin olive oil

How to Make It

Get your stock warm:

Start by bringing the fish stock to a gentle simmer in a pot — it needs to be hot and ready to ladle when the rice gets going.

Sauté the base:

In a heavy pan, melt half the butter over medium heat. Add the shallot, garlic, and leeks. Cook gently — you’re after softness, not colour. It should smell like something lovely’s about to happen.

Toast your rice:

Toss the Arborio rice into the pan. Stir it around until it looks shiny and just a little translucent. This takes about a minute — don’t walk away.

Wine goes in:

Splash in the white wine and stir until it mostly disappears. It’ll smell slightly boozy and brilliant — enjoy that bit.

The stir-fest begins:

Now, add your hot stock one ladle at a time. Stir constantly and wait for the liquid to absorb before adding more. Keep going like this for 20–25 mins, until the rice is creamy but still has a little bite.

Roast the haddock:

While the risotto simmers, melt butter in an ovenproof pan. Sear your haddock fillets for a minute on each side, then chuck the whole pan in a hot oven (200°C) for about 6–8 mins. Done when it flakes easily with a fork.

Finish the risotto:

Stir in the flaked haddock, mascarpone, Parmesan, the rest of the butter, and chopped parsley. Taste and adjust with salt and pepper. It should be rich, creamy, and just slightly loose.

Whizz the parsley oil:

Blitz the parsley and olive oil in a blender until smooth. Push through a sieve to get a vivid green oil. Drizzle it generously over the risotto when serving.

Common Mistakes and How to Dodge Them

Why is it dry?
You might’ve added stock too quickly or didn’t stir enough. Keep it gentle and slow — that’s what makes it creamy.

My haddock’s rubbery!
It was probably overcooked. Roast just until it flakes apart. Don’t leave it in the oven and forget about it (been there).

Too salty?
Smoked haddock already brings salt — go easy on seasoning until the very end.

Gummy rice?
You likely overcooked it or didn’t stir in stages. Arborio needs a bit of TLC.

Storage and Reheating

• Fridge: Store leftovers in a sealed container for up to 2 days.
• Freezer: It freezes okay for up to 3 months, but the texture may change slightly.
• Stovetop: Reheat gently with a splash of broth, stirring until warm and creamy.
• Microwave: Use medium power in short bursts. Stir between each one and add a little water if needed.

Frequently Asked Questions

Can I use dyed haddock?
Sure, but undyed has a cleaner flavour and better texture. If you don’t mind the neon yellow, go ahead.

Do I have to make the parsley oil?
Not at all. It’s a finishing touch, but the risotto stands strong on its own.

What can I use instead of mascarpone?
A splash of cream or a knob of butter will do. Or just add more Parmesan. No one will complain.

Is this good for meal prep?
Yep! Just keep the roasted haddock separate and reheat gently.

Nutrition Facts (Per Serving):

• Calories: 423 kcal
• Fat: 9.2g
• Carbs: 38g
• Protein: 29g
• Sodium: Moderate (adjust based on the fish)
• Sugar: ~7g

Try More James Martin Recipes:

• James Martin Chicken Curry
• James Martin Roast Leg Of Lamb
• James Martin Meat And Potato Pie