James Martin Smoked Haddock Risotto is the definition of sophisticated comfort food. It combines the creamy, soothing texture of a classic Italian risotto with the robust, smoky flavor of British haddock. James Martin’s signature technique involves poaching the fish in milk first, then using that smoke-infused milk as the cooking liquid for the rice, ensuring the flavor penetrates every grain. Often finished with fresh spinach, sweet peas, and a runny poached egg on top, it is a hearty, all-in-one meal that feels luxurious but is surprisingly simple to make at home.
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Why You Will Love This Smoked Haddock Risotto Recipe:
- Double the Flavor: By poaching the fish in milk and using that liquid to cook the rice, you get a depth of smoky flavor that stock alone can’t provide.
- Creamy Without Cream: The starch from the Arborio rice combined with the poaching milk creates an incredibly rich, velvety texture without needing to add heavy cream.
- The Perfect Finish: Topped with a poached egg (a James Martin classic), the runny yolk mixes into the hot risotto to create a rich, glossy sauce right on the plate.
- Balanced Meal: Packed with protein from the haddock and egg, plus greens from the spinach and peas, it’s a complete dinner in a bowl.
- Comforting: It’s warm, savory, and filling—perfect for a cold evening.
James Martin Smoked Haddock Risotto Ingredients
- 400g Smoked Haddock fillets (undyed is best)
- 500ml Whole milk (for poaching)
- 500ml Vegetable or Fish stock (hot)
- 300g Arborio or Carnaroli risotto rice
- 1 Onion, finely chopped
- 1 Leek, washed and finely sliced (optional, but adds sweetness)
- 2 cloves Garlic, crushed
- 50g Butter
- 1 tbsp Olive oil
- 100ml Dry white wine
- 100g Fresh spinach leaves
- 100g Frozen peas
- 50g Parmesan cheese, grated
- 4 Eggs (for poaching, optional topping)
- Fresh chives or parsley, chopped
How To Make James Martin Smoked Haddock Risotto
- Poach the Fish: Place the haddock fillets in a wide pan and cover with the milk. Bring to a gentle simmer (do not boil rapidly) and poach for 5 to 8 minutes until the fish flakes easily.
- Prep Liquids: Remove the fish from the milk and set aside on a plate to cool. Do not throw away the milk! Pour the poaching milk into a jug and mix it with the hot stock. Flake the fish into chunks, discarding the skin and any bones.
- Sauté Base: In a large, heavy-based pan, heat the olive oil and half the butter. Add the onion, leek, and garlic. Cook gently for 5 to 8 minutes until soft and translucent but not browned.
- Toast Rice: Add the rice to the pan. Stir constantly for 2 minutes so the grains are coated in the butter and turn slightly translucent at the edges.
- Deglaze: Pour in the white wine. It will hiss and steam. Stir until the wine has almost completely evaporated.
- The Risotto Method: Begin adding the hot milk/stock mixture, one ladle at a time. Stir frequently, waiting for each ladle of liquid to be absorbed by the rice before adding the next. This process should take about 18 to 20 minutes.
- Add Veg: When the rice is tender but still has a slight “bite” (al dente), stir in the frozen peas and fresh spinach. The heat of the rice will wilt the spinach and cook the peas in just 2 minutes.
- Finish: Remove the pan from the heat. Gently fold in the flaked haddock (be careful not to break it up too much), the grated Parmesan, and the remaining butter. Cover with a lid and let it rest for 2 minutes.
- Poached Egg (Optional): While the risotto rests, poach the eggs in simmering water for 3 minutes until the whites are set but yolks are runny.
- Serve: Spoon the risotto into bowls and top each with a poached egg and fresh chives.
Recipe Tips
- Keep stock hot: Always keep your poaching liquid hot in a separate pot. Adding cold liquid to the hot rice shocks the grains and stops the cooking process.
- Don’t wash rice: Never rinse risotto rice before cooking. You need the surface starch to release into the stock to create that signature creamy sauce.
- Rest the risotto: The step of adding butter and cheese at the end is called “mantecatura.” Letting it sit for two minutes allows the fats to emulsify with the starch for a glossier finish.
- Check for bones: Smoked haddock can contain small pin bones. Run your finger along the fillet after poaching to find and remove them.
What To Serve With Smoked Haddock Risotto?
Because this Smoked Haddock Risotto is rich and soft, it benefits from a side dish with texture. A slice of Garlic Bread or toasted Ciabatta is excellent for scooping up the last bits of sauce. To cut through the creaminess, serve a crisp Arugula (Rocket) Salad with a sharp lemon vinaigrette. If you want to skip the poached egg on top, a side of Roasted Asparagus or Stem Broccoli adds a nice green crunch to the plate.
How To Store Leftovers Smoked Haddock Risotto?
- Refrigerate: Store the risotto in an airtight container in the fridge for up to 2 days. Note that the rice will continue to absorb liquid and will become thicker (stodgier) as it sits.
- Freeze: It is not recommended to freeze risotto as the texture of the rice becomes grainy and the fish can turn mushy upon thawing.
- Arancini: Leftover cold risotto is perfect for making arancini (fried rice balls). Roll the cold risotto into balls, coat in breadcrumbs, and fry.
How To Reheat Leftovers Smoked Haddock Risotto?
Important Rule: Do not wash the rice. Unlike basmati rice, you should never rinse risotto rice before cooking. You need the surface starch on the grains to dissolve into the stock to create that signature creamy sauce. If you wash it, your risotto will be watery and loose.
- Stovetop: Place the risotto in a saucepan with a splash of water, stock, or milk. Heat gently over medium-low heat, stirring constantly to loosen the rice grains and restore the creamy texture.
- Microwave: Heat on medium power, stirring halfway through and adding a splash of liquid to prevent it from drying out.
FAQs
Crunchy rice means it is undercooked. Risotto requires patience and constant tasting. You need to add the hot stock one ladle at a time, stirring frequently and waiting for the liquid to absorb before adding more. If you run out of stock, continue with hot water until the rice is tender.
Smoked haddock is delicate. It is often better to poach the fish gently in the milk or stock you plan to use for the risotto, then remove it and flake it. Stir the cooked flakes back into the rice at the very end so they do not disintegrate during the stirring process.
James Martin often pairs smoked haddock with sweet, fresh flavors to balance the smoke. Stirring in a handful of frozen peas or baby spinach during the last two minutes of cooking adds great color and nutrition. A poached egg placed on top is also a classic serving choice.
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Smoked Haddock Risotto Nutrition Facts
Serving Size: 1 bowl (with egg)
- Calories: 580 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 210mg
- Sodium: 850mg
- Total Carbohydrate: 55g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 35g
James Martin Smoked Haddock Risotto
Course: Main, Lunch, DinnerCuisine: British, Italien, AmericanDifficulty: Easy4
servings15
minutes30
minutes480
kcalJames Martin Smoked Haddock Risotto is a luxurious yet comforting dish that highlights the best of British seafood. It is made with undyed smoked haddock, tender Arborio rice, fresh spinach, and a rich poaching liquor. The result is a velvety, savory bowl of rice with a delicate smoky flavor and a beautiful golden hue. It is perfect for a sophisticated weekend lunch or a special dinner date.
Ingredients
400g Smoked Haddock fillets (undyed is best)
500ml Whole milk (for poaching)
500ml Vegetable or Fish stock (hot)
300g Arborio or Carnaroli risotto rice
1 Onion, finely chopped
1 Leek, washed and finely sliced (optional, but adds sweetness)
2 cloves Garlic, crushed
50g Butter
1 tbsp Olive oil
100ml Dry white wine
100g Fresh spinach leaves
100g Frozen peas
50g Parmesan cheese, grated
4 Eggs (for poaching, optional topping)
Fresh chives or parsley, chopped
Directions
- Poach the Fish: Place the haddock fillets in a wide pan and cover with the milk. Bring to a gentle simmer (do not boil rapidly) and poach for 5 to 8 minutes until the fish flakes easily.
- Prep Liquids: Remove the fish from the milk and set aside on a plate to cool. Do not throw away the milk! Pour the poaching milk into a jug and mix it with the hot stock. Flake the fish into chunks, discarding the skin and any bones.
- Sauté Base: In a large, heavy-based pan, heat the olive oil and half the butter. Add the onion, leek, and garlic. Cook gently for 5 to 8 minutes until soft and translucent but not browned.
- Toast Rice: Add the rice to the pan. Stir constantly for 2 minutes so the grains are coated in the butter and turn slightly translucent at the edges.
- Deglaze: Pour in the white wine. It will hiss and steam. Stir until the wine has almost completely evaporated.
- The Risotto Method: Begin adding the hot milk/stock mixture, one ladle at a time. Stir frequently, waiting for each ladle of liquid to be absorbed by the rice before adding the next. This process should take about 18 to 20 minutes.
- Add Veg: When the rice is tender but still has a slight “bite” (al dente), stir in the frozen peas and fresh spinach. The heat of the rice will wilt the spinach and cook the peas in just 2 minutes.
- Finish: Remove the pan from the heat. Gently fold in the flaked haddock (be careful not to break it up too much), the grated Parmesan, and the remaining butter. Cover with a lid and let it rest for 2 minutes.
- Poached Egg (Optional): While the risotto rests, poach the eggs in simmering water for 3 minutes until the whites are set but yolks are runny.
- Serve: Spoon the risotto into bowls and top each with a poached egg and fresh chives.
Notes
- Keep stock hot: Always keep your poaching liquid hot in a separate pot. Adding cold liquid to the hot rice shocks the grains and stops the cooking process.
Don’t wash rice: Never rinse risotto rice before cooking. You need the surface starch to release into the stock to create that signature creamy sauce.
Rest the risotto: The step of adding butter and cheese at the end is called “mantecatura.” Letting it sit for two minutes allows the fats to emulsify with the starch for a glossier finish.
Check for bones: Smoked haddock can contain small pin bones. Run your finger along the fillet after poaching to find and remove them.
