Smoked Haddock And Bacon Risotto Recipe

(214 ratings)

Smoked Haddock and Bacon Risotto
Total Time30 mins
Nutrition Per PortionRDA
Calories620 Kcal31%
Fat23 g33%
Saturated Fat10 g50%

For a super quick dinner that really does taste great, try this simple risotto recipe this week. Using bacon and smoked haddock, this dish is full of flavour and makes a really creamy risotto that the whole family will love. It also makes a great dinner party recipe.

Plus, its’ all done in one dish and ready in half an hour – what more could you want?



  1. Heat the oil in a sauté pan and add the bacon. Fry until crisp, then set aside. Reduce the heat, add the butter and onion and soften for 5 minutes.
  2. Meanwhile, bring the stock to a simmer and poach the haddock for 4-5 minutes; remove with a slotted spoon and set aside. Keep the stock simmering.
  3. Add the rice to the onions. Coat well in the butter and cook for a minute. Turn up the heat, add the wine or vermouth and let it bubble for a few minutes.
  4. Add enough stock to cover the rice and simmer for 5 minutes. Stirring constantly, gradually add the remaining stock.
  5. When the rice is cooked through, add the bacon, fish and half the Parmesan, and continue to stir for a couple more minutes. Add a knob of butter and leave to rest for a few minutes, then add the rest of the Parmesan and the parsley.


  • 1tsp olive oil
  • 6 thick rashers smoked streaky bacon, snipped into small pieces
  • 25g butter, plus extra to finish
  • 1 onion, peeled and finely chopped
  • around 1 litre chicken stock
  • 300g smoked haddock
  • 300g risotto rice
  • 3-4tbsp white wine or dry vermouth
  • 50g Parmesan cheese, finely grated
  • a handful of parsley leaves, chopped
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.