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oven-baked mushroom risotto with herb crusted haddock

Oven-Baked Mushroom Risotto with Herb-crusted Haddock

An easy oven-baked risotto recipe with Herb crusted haddock for extra protein

Course Dinner, Main Course
Cuisine British
Keyword mushroom, oven-baked risotto, risotto
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people
Calories 515 kcal
Author Fiona Maclean


  • 1 Onion
  • 2 garlic cloves
  • 1 large punnet closed cap mushrooms
  • 1 bunch Flat Leaf Parsley
  • 1 Lemon
  • 900 ml stock chicken or vegetable, home-made, powder or cube
  • 350 g Arborio Rice
  • 2 tbsp Noilly Prat vermouth or similar
  • Your own salad dressing
  • 2 tbsp extra virgin olive oil
  • dressed green salad
  • Grated Parmesan

For the haddock

  • 4 Skinless haddock fillets 150g
  • 2 tbsp olive oil
  • 3 tbsp Creme Fraiche
  • 1 Garlic clove, crushed
  • 120 g Breadcrumbs
  • 1 Lemon, zest and juice
  • 2 handfuls Flat-Leaf Parsley roughly chopped


For the risotto

  1. Pre-heat the oven to 200 degrees C, dice the onion, crush the garlic in a press, quarter the mushrooms, half the lemon and chop the parsley.

  2. Put a large ovenproof saucepan on a high heat, pour in the olive oil and when hot cook the onion until soft, stirring when necessary. Add the mushrooms until browned and then the garlic.

    mushroom risotto 3
  3. Stir in the rice and the vermouth until it evaporates. Add the stock and stir thoroughly before bringing to the boil. Take off the heat, put a lid on the pan and place in the oven until the rice is cooked (20 minutes approx.).

  4. Make and dress the salad.

For the haddock

  1. Lightly oil a large baking tray, then lay the haddock fillets next to each other. Mix the creme fraiche with the crushed garlic and spread over the fish.

  2. In another bowl mix the breadcrumbs, lemon zest and juice and parsley together. Cover the haddock with the breadcrumbs. Drizzle olive oil over the fish and pit in the oven for 15 mins or until the topping is crunchy.

  3. Serve the risotto placing the fish on top and the salad on the side.

    oven-baked mushroom risotto with herb crusted haddock