Waitrose and Partners
Baked smoked haddock risotto

Baked smoked haddock risotto

Constant stirring isn't required for this delicious cheat's risotto. It cooks in the oven, leaving you free to get on with other things.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tsp olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, finely chopped
  • 280g arborio risotto rice
  • 200ml dry white wine
  • 1 L fresh vegetable stock
  • 300g thick cut cavolo nero(Available in selected stores), thick stems discarded
  • 240g smoked haddock fillets
  • 1 essential lemon, zested and cut into wedges
  • 100g parmigiano reggiano, finely grated


  1. Preheat the oven to 180˚C, gas mark 4. Put the oil in a flameproof casserole dish (or ovenproof pan) over a medium-high heat. Fry the onion and garlic with a pinch of salt for 3-4 minutes, stirring occasionally, until the onion is starting to soften. Add the rice and cook, stirring, for 2-3 minutes. Pour in the white wine and simmer for 2 minutes until mostly evaporated, then add the stock. Bring to a simmer, cover, then transfer to the oven for 35 minutes.

  2. Stir in the cavolo nero, then nestle the fish on top. Cover and return to the oven for about 15 minutes, until the haddock is cooked through and opaque. Roughly break up the fish with a fork, then stir it through the rice. Season, then stir in the lemon zest and most of the cheese. Serve with the remaining cheese scattered over and lemon wedges for squeezing.


Typical values per serving when made using specific products in recipe


2,282kJ/ 542kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating