James Martin Smoked Haddock Risotto

This James Martin smoked haddock risotto is rich, creamy, and deeply comforting, with gentle smoky notes balanced by soft rice and fresh herbs. The texture is silky and spoonable, just loose enough to flow slowly on the plate. It is a medium difficulty recipe that feels special but is very achievable at home. From start to finish, it takes about 45 minutes.

Ingredients

For the fish and stock

400g undyed smoked haddock fillets
750ml full fat milk
1 bay leaf
6 black peppercorns

For the risotto

2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
300g Arborio risotto rice
150ml dry white wine

To finish

50g Parmesan cheese, finely grated
2 tbsp double cream
2 tbsp chopped fresh parsley
Freshly ground black pepper, to taste

How to Make James Martin Smoked Haddock Risotto

Prepare the haddock: Place the smoked haddock in a wide saucepan with the milk, bay leaf, and peppercorns. Bring gently to a simmer, then cook for 5 minutes until just cooked through. Lift the fish out, strain and reserve the milk, then flake the haddock into large pieces.
Start the base: Heat the butter and olive oil in a large pan over medium heat. Add the onion and cook gently for 8 to 10 minutes until soft and translucent. Stir in the garlic and cook for 1 minute.
Add the rice: Tip in the risotto rice and stir well so every grain is coated in the butter. Cook for 1 to 2 minutes until the edges of the rice look slightly translucent.
Deglaze with wine: Pour in the white wine and let it bubble, stirring constantly, until almost completely absorbed.
Cook the risotto: Begin adding the reserved warm milk a ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue for about 18 to 20 minutes until the rice is tender with a slight bite.
Finish the dish: Gently fold in the flaked haddock, Parmesan, double cream, and most of the parsley. Season with black pepper and warm through for 2 minutes.
Rest and serve: Remove from the heat, cover, and let the risotto rest for 2 minutes. Spoon into warm bowls and scatter with the remaining parsley.

Tips

Why is my risotto too thick?

Risotto should slowly spread when plated. If it becomes too thick, stir in a little extra warm milk or water just before serving.

Can I taste the smoke too strongly?

Use undyed smoked haddock and avoid overcooking it in the milk. Gentle poaching keeps the flavour balanced.

How do I know when the rice is ready?

The rice should be tender but still have a slight bite in the centre. It should never be mushy.

Serving Suggestions

Serve with a simple green salad and lemon dressing
Pair with steamed green beans or tenderstem broccoli
Finish with extra Parmesan at the table

Storage

Room Temperature

Risotto should not be kept at room temperature for more than 1 hour.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of milk or water.

Freezing

Freezing is not recommended as the rice texture will suffer and become grainy.

Nutrition

Calories: 520 kcal
Carbohydrates: 58g
Protein: 32g
Fat: 18g
Saturated Fat: 10g
Sodium: 680mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.