Baked Haddock W/ Fresh Goat Cheese Risotto, Recipe

Name: Baked Haddock W/ Fresh Goat Cheese Risotto,
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto:; 1/4 C canola oil; 1/2 Yellow or spanish onion; 2 T Chopped garlic; 1 Qt. Arborio Rice; 2 Qt. Swanson Chicken Broth or home made; 8 oz. Fresh VT Chevre (goat cheese); 4 oz. Heavy Cream; 2 C Dry White Wine; Salt and Pepper to taste; Haddock:; 12 boneless and skinless haddock, cut into thirds; Ritz Parm Topping:; 12 oz. Ritz Crackers (2sleeves); 4 oz. Grated Parmesan Cheese; 1 1/2 T chopped flat parsley; 4 T melted butter; 1/2 T salt; 1/2 T pepper; Garlic Wilted Spinich:; 2 Qt. baby leaf spinich; 2 T chopped garlic; 2 oz. evoo; small SMALL pinch of salt and pepper; Cranberry Beurr Blanc:; 1 C rice wine vinegar; 1 C dry white wine; 1 T chopped shallots; 1 1/2 C dried cranberrys; 1/2 T cracked black pepper

Try this homemade Baked Haddock W/ Fresh Goat Cheese Risotto, recipe the whole family will love. Made with canola oil, onion, T and Arborio Rice. Easy s…

This Baked Haddock W/ Fresh Goat Cheese Risotto, relies on simple, everyday ingredients such as risotto:, c canola oil, yellow or spanish onion and t chopped garlic. It comes together quickly and makes 4 servings, at about 2920 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

Risotto:
1/4 C canola oil
1/2 Yellow or spanish onion
2 T Chopped garlic
1 Qt. Arborio Rice
2 Qt. Swanson Chicken Broth or home made
8 oz. Fresh VT Chevre (goat cheese)
4 oz. Heavy Cream
2 C Dry White Wine
Salt and Pepper to taste
Haddock:
12 boneless and skinless haddock, cut into thirds
Ritz Parm Topping:
12 oz. Ritz Crackers (2sleeves)
4 oz. Grated Parmesan Cheese
1 1/2 T chopped flat parsley
4 T melted butter
1/2 T salt
1/2 T pepper
Garlic Wilted Spinich:
2 Qt. baby leaf spinich
2 T chopped garlic
2 oz. evoo
small SMALL pinch of salt and pepper
Cranberry Beurr Blanc:
1 C rice wine vinegar
1 C dry white wine
1 T chopped shallots
1 1/2 C dried cranberrys
1/2 T cracked black pepper
6 oz. unsalted butter
1 oz. heavy cream
1/2 T salt
Candied Almonds:
8 oz. Sliced almonds
4 oz. brown sugar
4 T melted butter
1 oz. cajun seasoning
1 T chopped flat parsley
1/2 T salt
pinch of pepper

1
Risotto:
2
Dice onion and put in stock pot w/ oil. Sweat until translucent, add garlic. Sweat.
3
Add rice and stir.
4
Add wine and cook off alcohol.
5
Add stock a third at a time until rice is al dente. About 20 mins on medium heat.
6
Add salt and pepper
7
Remove from heat and stir in heavy cream and cheese in, stir. Taste and adjust
8
Haddock:
9
Preheat oven to 400 degrees.
10
Place haddock in baking pan, with wine. Salt and pepper and bake for 10 minutes or almost cooked. Remove from oven and top w? parmesan topping until golden brown.
11
Topping:
12
Crush crackers and combine all until thoroughly mixed and use to top haddock. Place 1 T on each individual piece of haddock.
13
Cranberry Beurr Blanc:
14
Place vinegar, wine, shallots, cranberries, cracked black pepper, salt in small sauce pan. Steep the cranberries in mix for 10 mins and until liquid is au sec ( nearly dry ). Use stick blender or food processor and puree the mix. Place back on low heat and add butter, 1 T at a time until each piece is dissolved before the next. taste. adjust. strain though fine mesh seive.
15
Candied Almonds:
16
Mix all ingredients in bowl then place on small sheet pan and roast in oven set to broil for 2-3 minutes. Careful not to burn but enough to carmelize the sugar and butter. Rermove from oven and cool to room temp.
17
Wilted Garlic Spinich:
18
Place oil in large saute pan with garlic. As soon as the garlic starts to sweat, add spinich and toss in pan until half the size and is mostly completely wilted. Careful not to over saute and turn spinich to mush.
19
Presentation:
20
In center of large white round plate place 1 C of risotto, use spoon to make a perfect circle. Drizzle 1- 2 tablespoons of cranberry beurr blanc around the risotto. Place finished baked haddock over risotto (stacked). Place 3 oz. garlic spinich on top of haddock. Sprinkle 1 T of candied almonds and dried cranberries over whole plate and garnish w/ parsley sprig and lemon wheel. bon apetite!!!

2920

kcal

Calories

264

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 41 ingredients. The key ingredients include: Risotto:, 1/4 C canola oil, 1/2 Yellow or spanish onion, 2 T Chopped garlic, and more.

Yes, Baked Haddock W/ Fresh Goat Cheese Risotto, falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2920 kcal
Category
Soups & Stews

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