Photo of Haddock, leek & pea risotto by WW

Haddock, leek & pea risotto

Points® value
Total Time
55 min
15 min
40 min


Low Fat Spread

1 tablespoon(s)


2 medium, trimmed and thinly sliced

Arborio rice, dry

200 g

Vegetable stock cube

2 cube(s), to make 750ml stock


2 zest(s) of 1

Lemon Juice, Fresh

90 ml

Skimmed Milk

150 ml

Haddock, raw

350 g, cut into chunks

Peas, frozen, boiled

250 g


50 g, roughly chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Melt the spread in a nonstick pan over a medium heat. Add the leeks and cook for 5 minutes until softened, then add the rice and cook, stirring, for 1 minute.
  2. Spoon the rice mixture into a 22cm x 14cm ovenproof dish, pour over 750ml vegetable stock (made with 2 cubes) , then scatter over the lemon zest. Cover tightly with kitchen foil and bake for 25 minutes
  3. Remove the foil, pour over the milk and arrange the haddock pieces on top of the rice. Cover again with kitchen foil and bake for a further 15 minutes, or until the rice is tender and the fish is cooked through.
  4. Remove from the oven and gently stir through the peas, spinach and half the lemon juice, flaking the haddock as you go. Re-cover with foil and set aside to rest for 5 minutes or until the peas are tender and the spinach has wilted. Season to taste, adding more lemon juice if needed.