Jamie Oliver Smoked Haddock Risotto

You know that feeling when you stumble into something unexpectedly beautiful? That’s what this risotto was. Jamie Oliver Smoked Haddock Risotto, to be precise. It’s smoky. Creamy. Weirdly punchy, thanks to the vodka—who knew? There’s something old-world about it, but then the yellow beans snap through with this fresh, almost grassy brightness. I made it on a whim, and honestly, it knocked me sideways. (inspired by Jamie Oliver)

Ingredients Needed

For the base:

• 4 cups (ish) organic stock—chicken, fish, veg, whatever’s handy
• 1 onion, big, chopped as fine as you can be bothered
• 2 garlic cloves, smashed and minced
• Half a head of celery, chopped—don’t worry about being too neat
• 1 cup Parmesan, grated (or not—it’s fine without)
• A couple glugs of olive oil
• A chunk of butter
• 2 cups risotto rice (Arborio if you’re asking)
• A glass of dry vermouth or white wine

Now the good stuff:

• Half a cup of vodka. Yep.
• About 700g smoked haddock, the kind that doesn’t look like it’s been highlightered
• 2 and a bit cups of milk
• A few bay leaves
• A big handful of yellow beans, sliced up like matchsticks
• Those tender inner celery leaves—don’t toss them

How To Make Jamie Oliver Smoked Haddock Risotto

1. Heat the stock gently. Not boiling. Just warm, like a bath you’re dipping your toes into.
2. Meanwhile, get a big pan going. Oil, butter, low heat. Add the onion, garlic, and celery. Let them sweat it out for 15 minutes. Stir now and then. You want soft, not brown. Like melting into the background.
3. Then the rice. Tip it in. Turn up the heat a smidge. Stir until it starts looking glossy, like tiny pearls. Pour in the vodka. It’ll sizzle. Breathe it in—it’s sharp and strange, in a good way.
4. Now start the rhythm. Stock in, one ladle. Stir. Let it disappear. Again. You’ll get into the zone. It’s kind of therapeutic, actually. Keep going for about 15 minutes. Taste it. It should feel like the rice is giving you a little pushback, not a fight.
5. Off to the side, poach your haddock. Milk, a splash of stock, bay leaves. Lid on. Barely a simmer, about 5 minutes. Then lift the fish out and flake it into chunks—watch for bones. They love hiding.
6. Pour the poaching liquid into the risotto. Stir it through. Then the fish. Then the beans. Everything should smell like a seaside campfire had a love affair with a garden.
7. Take it off the heat. Another bit of butter, just because. Lid on. Two minutes. Don’t skip this—it’s when it all gets silky and rich.
8. Now taste. A squeeze of lemon? Yes. A drizzle more vodka? Why not.
9. Eat it right away. Don’t let it sit. Risotto doesn’t wait for anyone.

Why I Love This Recipe

Look, I was tired. It had been one of those days. Rainy. Cluttered. My brain foggy. But I made this, and it felt like something shifted. Warm, bold, a little odd—it pulled me right out of my slump. We ate it standing up in the kitchen, forks clinking on mismatched plates. No leftovers.

Recipe Tips

• No vodka, A splash of wine works. Or skip it. Still tasty.
• Stir it. Don’t get lazy. The creaminess is the reward.
• Yellow beans not in season? Snap peas or asparagus do the job.
• Celery leaves are magic. Don’t toss them.
• No need for cheese if the fish is doing the heavy lifting.

How To Store This Jamie Oliver Smoked Haddock Risotto

Room Temp
Let it cool, quick. Don’t let it loiter on the counter too long.

Fridge
Seal it tight. Eat within three days. It’ll stiffen up, but that’s okay—just reheat gently.

Freezer
Yeah, you can freeze it. Not perfect, but better than tossing. Use within a month. Defrost slowly in the fridge.

Reheating

• Microwave: Sure. Add some water or stock, stir halfway through.
• Stovetop: Even better. Slow heat, splash of liquid, stir it like you mean it.
• Oven: If you must—foil, bit of liquid, low heat.

Let’s Answer a Few Questions!

Do I Have To Use Vodka?
Nope. It’s fun, but not essential.

Can I Use Frozen Haddock?
Absolutely. Just thaw it properly. And pat it dry.

Can I Add Other Veggies?
Of course. Peas, spinach, fennel… follow your fridge.

What’s The Best Rice?
Arborio’s classic. Carnaroli if you’re fancy.

Other Fish Options?
Smoked salmon. Cod. Whatever speaks to you.

Nutrition Facts (for one hungry human)

• Calories: 446
• Carbs: 55.8g
• Protein: 15.1g
• Fat: 14g
• Sugar: 2.6g
• Fibre: 1.6g
• Sodium: 1g

Try More Recipes:

• Jamie Oliver Chicken Souvlaki Recipe
• Jamie Oliver Rice Stuffed Peppers
• Jamie Oliver Chicken Madras Recipe