Haddock and leek risotto

Haddock and leek risotto

haddock and leek risotto

This is a filling one-pot family recipe.  It is very quick and works well for all sorts of meaty white fish.  The vegetables add a bit of colour and texture (and vitamins!!).  Stirring the fish gently, once it is added means that you have some nice chunks of fish to bite into and stops it all becoming one flavour and texture.  This is a great weaning recipe as you can enjoy this, regardless of how many teeth you have!

Preparation and cooking time: 25 minutes


1 knob of unsalted butter

100g risotto rice

700ml boiling water or vegetable stock

1 leek

50g frozen peas/ petit pois

60g parmesan

2 portions haddock or similar white fish (240g), skinned and carefully boned.  Using frozen fish makes this more economical (Put the chunks of frozen fish in at stage 4 and divide them into chunks in the cooking pot, as they start to thaw).

Juice of 1/2 lemon


  1. Heat the butter in a pan and add the rice, stir until the rice is coated in the melted butter.
  2. Add the water and stir well.
  3. Skin and cube the fish (approx 2CM chunks), ensuring that there are no bones.  Trim, clean and finely chop the leek.
  4. Once the rice is just tender, add the leeks and peas, simmer on a medium heat, stirring occasionally.
  5. Meanwhile, grate the parmesan.
  6. Once the leeks and peas are cooked, stir in half of the parmesan.
  7. Add the fish and simmer until it is cooked through.  Remember to keep stirring gently so the rice does not stick to the bottom of the pan.
  8. Stir in the lemon juice just before serving and top with the rest of the parmesan.  You may want to set the kids portions aside before adding the lemon juice as they may find the acidity off-putting (alternatively, serve the dish to them with a wedge of lemon and they can have a go at squirting it themselves).

Tip:  This is good with salmon or cod too.  Swap the peas for asparagus (chopped into approx 2Cm pieces) when they are in season.

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