Healthy Smoked Haddock, Leek and Tarragon Risotto with Spinach and Peas

A tasty dish that’s healthy and easy to make.


Ingredients (Serves 6):

1tbsp Olive Oil for Frying

400g Leeks, washed and sliced

200g Washed Spinach

200g Peas (I used frozen)

500g Arborio Risotto Rice

500g Undyed Smoked Haddock Cut into Cubes (or Large Pieces)

15g Chopped Fresh Tarragon (you can always use dried, probably about a tea spoon would suffice. If you don’t like tarragon leave it out or perhaps try some lemon thyme.)

1 Fish Stock Cube

1.5 Litres Boiled Water

Pinch of Black Pepper

1 Small Glass of Wine (150ml) (Optional)… and a large one to drink while cooking :)

Extra Info:

Preparation Time – 10 minutes

Cooking time – approx 30 minutes

You will need a large frying pan, preferably with a lid.

Frying the Leeks

Frying the Leeks

In a large frying pan on a high heat, add the olive oil and sliced leeks. Fry the leeks until soft and then add crumble in the fish stock cube (at the moment I really like the Knorr Stock pots which are like a jelly so I just add it from the little pot and then stir it in) pour in a little of the boiled water and add the black pepper and chopped tarragon. Give it a good mix.


Add the rice and stir again coating all the rice in the leeks, tarragon and stock mix, if you are planning on adding some wine for extra flavour add it now. Once the rice is mixed together with the leeks add the rest of the water. Bring it to the boil, give it a quick stir and then add the spinach and peas. At this point this point I usually give it a stir to mix in the spinach and peas and then put the lid on the pan and reduce the heat. We have a gas hob and on a large ring it should now be on a medium flame.

Risotto Rice and Leeks

Risotto Rice and Leeks

Adding Spinach to Risotto

Adding Spinach to Risotto


Adding the Smoked Haddock to the Risotto

Adding the Smoked Haddock to the Risotto

Leave to cook for 10 minutes and then add the smoked haddock. Just place the fish on top of the rice and the steam will cook it, leaving it soft and moist. Cook for a further 10-15 minutes, until the fish is white and cooked through and the rice is cooked and soft. You don’t need to stir it very much while it’s cooking.  I would then leave it to stand with the lid on for about 5 minutes before serving. Don’t worry if there looks like there’s a little excess liquid in the pan at this point, once you give it a stir it disappears into the rice, leaving it moist.


This quantity should serve 6 adults and is perfect with some crusty bread or to dress it up a little for guests and serve with a poached egg on top.

Smoked Haddock Risotto with Poached Egg

Smoked Haddock Risotto with Poached Egg

If you’re interested there are approx 480 calories per serving (1/6th portion) this is not including the optional poached egg. This would add approx 75 calories for a large poached egg.

If you weren’t calorie counting you could make it a little richer by using butter instead of olive oil (or a combination of the two) and sprinkle with some parmesan when before serving.

This meal (serving 6) would cost around £10-£12 to make


  • Leeks: £1.70
  • Fresh Tarragon: £0.80 (you could use dried if you have some in your spice rack)
  • Spinach £1.75
  • Smoked Haddock: £5 (I bought the fish in Tesco this week for 33% off and it cost me £3.50 so I’m estimating the price when not on offer at £5 for this quantity)
  • Risotto Rice: £1.15
  • Small Glass of wine, approx £1.50

Total: £11.90

I’ve not included peas, as I always have them in the freezer but if you were to buy fresh they would probably be around £1-£1.50. And also haven’t included stock cubes and olive oil as they are items we use for many different things and always have at home.


Enjoy! x

Smoked Haddock Risotto with Poached Egg Yum


Recipe by Jill Westhead,


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  1. This looks so good. I love haddock so much. It’s my go to fish.

  2. This looks so good, on a diet for my wedding at the moment so this is a perfect meal that my hubby to be would enjoy too! Have pinned it so i can find it again, hope you post some more soon! Great site, Jenny. X