A risotto recipe that covers all the bases - we are not joking! Smoky fish, sweet green peas, creamy rice, and a hint of zingy lemon - this Smoked Haddock Risotto With Peas has it all! And if it's your first time cooking risotto, don't worry, we will talk you through the steps and provide plenty of tips so you can make a restaurant-quality meal at home!
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Smoked Haddock Risotto is easy enough for a weeknight dinner, but certainly sophisticated enough to serve to family and friends at a dinner party. Pair it with a glass of dry white wine, a fresh Pea Shoot Salad and a delicious Italian dessert (our vote goes to Vanilla Panna Cotta With Strawberry Compote) and you have yourself a feast!
Ingredient Notes
- oil: we used olive oil, but you can choose vegetable (canola) or avocado oil. You may also replace it with melted butter.
- onion: brown or white onion or even shallots will work well. For an even creamier and slightly sweeter risotto, try it with ½ large leek.
- garlic: we encourage you to use fresh garlic cloves, rather than garlic powder.
- risotto rice: we love arborio rice, but if you can, try to get carnaroli rice.
- lemon: we use both zest and juice, so make sure to zest your lemon first.
- vegetable stock: chicken or fish stock will also work well.
- smoked haddock fillets: this recipe works well with unsmoked haddock too. You can also use smoked basa!
- green peas: we used frozen thawed garden peas. If you grow pea shoots on your windowsill, try this Smoked Haddock risotto with pea shoots stirred in 2-3 minutes before it's done cooking.
- creme fraiche: can be replaced with cream cheese.
- parmesan: skip it if you do not like cheese with seafood (we know many people don't!).
Find the quantities, full instructions and nutritional information in the recipe card at the bottom of the post.
Before You Begin: Helpful Tips
- Use a wide saucepan. A large pan with lots of surface heat area simply means that your rice looks more evenly and quicker!
- Choose the right type of rice. We find that the best rice for risotto is Carnaroli or Arborio. Short rice grains are extra starchy to create a creamy texture without losing their shape and still retain a slight bite after a long cooking time.
- Have wine? Use it! If you have any dry white wine at home, pour in about 100 ml of it into the rice, stir and let it evaporate before adding the stock.
- Use unwashed rice. Washing the rice under cold water before cooking will remove the starchy layer, and you will struggle to get your risotto creamy.
- Keep stock hot. Make your stock and keep it covered on a gentle simmer. It is the best way to keep the cooking temperature consistent when you keep adding stock to your rice.
- Do not overcook your rice. Your rice needs to be undercooked before you add smoked haddock and peas. It should still retain a little bite when cooked.
- Be gentle on the final stir. Once your haddock has cooked, be careful not to break up the pieces completely when you stir in the creme fraiche.
- Garnish: if you have fresh parsley, dill or some spring onions or pea shoots, don't hesitate to garnish your smoked haddock risotto with an extra burst of green!
- Fancy something extra? Place a perfect poached egg on top!
For more tips, head to our dedicated article about How To Cook A Perfect Risotto.
Step-By-Step Method
1. Prep Work: Finely chop the onion and garlic. Cut the smoked haddock into bite-sized chunks. If you are using frozen peas, pour plenty of boiling water over them and leave them to thaw.
2. Sautee Onions & Toasting The Rice: Heat a splash of olive oil in a large wide-based pan over low heat. Add the chopped onion, and saute for 4-5 minutes, until softened. Add the risotto rice and garlic. Toast the rice over medium heat until slightly translucent, for 1-2 minutes, stirring often with a wooden spoon. Squeeze half of the lemon into the rice and stir to combine.
3. Adding Stock Gradually: One ladle at a time, start adding the vegetable stock and keep on stirring. Only add another ladleful of the hot stock once it is all absorbed.
4. Smoked Haddock & Peas: Once your rice is almost cooked al dente, and you have 1-2 ladles of stock left, add the green peas and smoked haddock to your risotto, alongside the last ladle of stock, stir, cover with a lid and cook for 5-6 minutes, until your fish is fully cooked, and the stock is absorbed. The whole process should take about 20-25 minutes.
5. Finishing Touches: Take the risotto off the heat, stir in the creme fraiche, season with salt and black pepper and serve with lemon zest and grated parmesan on top.
More Creamy Risotto Recipes To Try Next
If you liked our smoked haddock risotto, maybe we can tempt you with Prawn and Fennel Risotto too? Here are a few more of our recipes below:
- Creamy Leek Risotto With Poached Eggs
- Salmon and Pea Risotto
- Chorizo and Prawn Risotto
- Creamy Salmon Risotto With Lemon & Pea Shoots
Smoked Haddock and Pea Risotto
Ingredients
- 1 tablespoon olive oil
- 1 brown onion finely chopped
- 1 garlic clove finely chopped
- 160 g (⅘ cups) risotto rice
- 20 ml lemon juice from about ½ lemon
- 750 ml (3¼ cups) vegetable stock hot
- 200 g (0.44 lb) smoked haddock
- 60 g (0.69 cups) green peas
- 1 tablespoon creme fraiche
- 20 g (2 tablespoon) parmesan finely grated
Instructions
- Heat olive oil in a large pan over low heat. Add the onions, and saute for 4-5 minutes, until softened.
- Add the risotto rice and garlic, and increase the heat to medium. Toast the rice until slightly translucent, for 1-2 minutes, stirring often.
- Squeeze the lemon into the rice and stir to combine.
- One ladle at a time, start adding the stock and keep on stirring. Only add another ladle of stock once it is all absorbed.
- Once your rice is almost cooked, and you have 1-2 ladles of stock left, add the green peas and smoked haddock to your risotto, alongside the rest of the stock, stir, cover with a lid and cook for 5-6 minutes, until your fish is fully cooked, and the stock is absorbed.
- Take the risotto off the heat, stir in the creme fraiche, and serve with grated parmesan on top.
Nutrition
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