Smoked haddock risotto with black pudding and leek

For a tasty risotto try James Martin's contemporary recipe, combining smoked haddock, black pudding and leek
By James Martin
Smoked haddock risotto with black pudding and leek
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 70 g butter
  • 3 shallots, chopped
  • 2 clove garlic, chopped
  • 225 g arborio risotto rice
  • 75 ml white wine
  • 600 ml fresh fish stock
  • 300 ml chicken stock
  • 175 g black pudding, diced
  • 2 leeks, finely sliced
  • 280 g undyed smoked haddock, diced
  • black pepper
  • a dollop of mascarpone
  • flat leaf parsley, chopped
  • parmesan, freshly grated
  • olive oil, for drizzling


1. Heat the butter in a large, heavy-based saucepan. Add the shallots and garlic and fry gently until softened, around 3 minutes.

2. Add the rice, mixing well and frying for 30 seconds, then the white wine, fish stock and chicken stock. Bring to the boil and cook stirring for 5 minutes.

3. Add the black pudding and leeks. Bring to the boil and simmer gently for 5 minutes.

4. Add the smoked haddock. Bring to the boil and cook gently for a further 5 minutes until the rice is cooked through.

5. Season the risotto with salt and freshly ground pepper, bearing in mind the saltiness of the smoked haddock. Mix in the Marscapone, parsley and some grated Parmesan.

6. Transfer the risotto to a warm serving bowl, drizzle with olive oil, sprinkle with more grated Parmesan and serve.

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