Haddock and Leek Risotto: A Creamy, Comforting One-Pan Classic

Introduction

Looking for a dish that’s both comforting and refined, hearty yet elegant? Look no further than haddock and leek risotto — a creamy, savoury, one-pan wonder that brings together delicate white fish, sweet seasonal leeks, and silky Arborio rice.

This recipe is perfect for any night of the week, but also impressive enough for dinner parties. It’s naturally gluten-free, family-friendly, and endlessly customisable with seasonal veg or herbs.

In this guide, you’ll learn how to make the ultimate haddock and leek risotto, plus cooking tips, variations, wine pairings, and answers to common questions.

Why Haddock and Leek Work So Well Together

Leeks offer a gentle onion-like flavour with sweet, earthy tones that pair beautifully with haddock — a mild, flaky white fish known for its clean, oceanic taste.

Combined, they create a balanced dish full of texture, warmth, and flavour.

Haddock and Leek Risotto Recipe (Serves 4)

🧄 Ingredients

• 2 tbsp olive oil or butter
• 2 medium leeks, trimmed, washed, and finely sliced
• 2 cloves garlic, minced
• 300g Arborio rice
• 150ml dry white wine (optional, or replace with stock)
• 1 litre hot fish or vegetable stock
• 300g smoked or unsmoked haddock (boneless, skin removed)
• 1 lemon (zest and juice)
• 50g grated parmesan (or vegetarian alternative)
• Salt and black pepper
• Fresh parsley or dill for garnish

👨‍🍳 Method

1. Poach the Haddock

• In a shallow pan, place haddock with 250ml of the stock
• Simmer gently for 5–6 minutes until fish flakes easily
• Remove fish and set aside; strain and reserve poaching liquid

2. Prepare the Leeks

• Heat oil or butter in a large sauté pan
• Add sliced leeks and cook over low heat for 8–10 minutes until soft
• Stir in garlic and cook for another minute

3. Toast the Rice

• Add Arborio rice and stir for 1–2 minutes until slightly translucent

4. Deglaze with Wine (optional)

• Add white wine and stir until absorbed

5. Add Stock Gradually

• Begin adding hot stock one ladle at a time
• Include the reserved haddock poaching liquid
• Stir frequently, allowing each addition to absorb before adding more
• Cook for 18–20 minutes until rice is creamy and al dente

6. Finish the Dish

• Gently flake the haddock into chunks and fold into the risotto
• Stir in lemon zest, juice, parmesan, and season to taste
• Rest for 2 minutes with the lid on before serving

7. Serve

• Top with fresh herbs and a drizzle of olive oil or a wedge of lemon

Recipe Variations

You can also swap haddock for cod, pollock, salmon, or even prawns.

Best Rice for Risotto

Always use short-grain risotto rice for creaminess:

• Arborio – Most common, widely available in UK shops
• Carnaroli – Holds shape better, more forgiving
• Vialone Nano – Softer texture, very creamy

What to Serve with Haddock and Leek Risotto

This risotto is a meal on its own, but if you want extras:

• Green salad with vinaigrette
• Garlic bread or warm focaccia
• Roasted asparagus or tenderstem broccoli
• A glass of white wine (see pairings below)

Wine Pairing for Haddock and Leek Risotto

Pair this dish with a light, crisp white:

Storage and Reheating Tips

Risotto is best fresh but leftovers can be used for risotto cakes or arancini.

Nutritional Benefits

Make it lighter by using less cheese, no cream, and serving smaller portions with salad.

Tips for Perfect Risotto

✅ Use warm stock – cold stock slows cooking
✅ Stir frequently – helps rice release starch for creaminess
✅ Don’t rush – gradual absorption is key
✅ Rest before serving – risotto thickens and flavours settle
✅ Poach haddock separately – ensures perfect fish texture

Sustainability Tip: Use MSC-Certified Haddock

Support sustainable fishing by choosing MSC-labelled haddock, widely available in UK supermarkets and fishmongers.

Conclusion

Haddock and leek risotto is the perfect comfort food — elegant, wholesome, and deeply satisfying. Whether you’re serving it as a cosy weeknight dinner or impressing guests at the table, this dish always delivers.

With its delicate balance of sweet leeks, flaky haddock, and creamy rice, it’s a recipe you’ll come back to all year round. Plus, it’s easy to customise, pairs beautifully with wine, and makes great use of seasonal British ingredients.

Top 10 Questions and Answers About Haddock and Leek Risotto

1. Can I use smoked haddock?

Yes — it adds wonderful flavour. Just skip extra salt.

2. Do I need to poach the haddock separately?

Yes — it ensures tender, flaked fish and adds flavour to the stock.

3. Can I make this risotto ahead of time?

It’s best fresh, but you can reheat gently with added stock.

4. What herbs work best?

Parsley, dill, and chives complement both leeks and fish.

5. Can I make this without wine?

Yes — just replace with extra stock.

6. Is haddock sustainable?

Yes, if you choose MSC-certified haddock from responsible sources.

7. What can I add for more veg?

Stir in peas, spinach, asparagus, or courgette during the last 5 minutes.

8. Is this risotto gluten-free?

Yes — if your stock and cheese are gluten-free.

9. What type of rice should I use?

Arborio, Carnaroli, or Vialone Nano are best.

10. Can I freeze haddock risotto?

Not ideal — the texture becomes mushy. Best enjoyed fresh or next-day.