• Login
    • Beat The Budget > Recipes > Mains > Haddock and Leek Risotto
    5 from 3 votes

    Haddock and Leek Risotto

    Jump to Recipe
    Mimi Harrison Posted on Updated on
    Try this healthy and delicious Haddock and Leek Risotto. A comforting and satisfying meal, with the creamy texture, flaky haddock topping and a squeeze of lime. So tasty!
    Prep time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    £1.57
    Makes: 4
    mains
    Italian
    Freezable

    Haddock and Leek Risotto

    by Mimi Harrison
    Print
    5 from 3 votes
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    £1.57
    mains
    Italian
    Freezable
    Servings: 4
    Risotto cooked in frying pan and topped with white fish and garnished with limes
    MetricUS Standard
    Try this healthy and delicious Haddock and Leek Risotto. A comforting and satisfying meal, with the creamy texture, flaky haddock topping and a squeeze of lime. So tasty!

    Ingredients

    • 2 leeks (£0.95)
    • 475 g frozen haddock (£3.19)
    • 1 large onion (£0.65/3)=(£0.22)
    • 1 lime (£0.95/5)=(£0.19)
    • 250 g risotto arborio rice (£1.25)
    • 3 tbsp creme fraiche (£0.95/2)= (£0.47)

    Cupboard Essentials

    • 2 tsp dried parsley
    • 1 fish stock cube
    • 1 tbsp olive oil
    • Salt & Pepper

    Method

    • Defrost the frozen haddock and slice into 1 inch pieces.
    • Put the fish into a bowl and add 1 tbsp of olive oil, the juice of half a lime, 1 tsp of parsley, salt and pepper. Set aside.
    • Chop the onion, leeks and smash the garlic. Add to a large frying pan with a tbsp of olive oil and tsp of dried parsley on a low heat.
    • After frying for around 6 minutes add the rice into the frying pan. Pour two ladles of fish stock into the pan and stir. One absorbed repeat. Again. And again. It’s actually quite therapeutic so chuck a podcast on and get lost in your risotto.
    • When your rice is 5 minutes away from being cooked, add the seasoned haddock to a separate non-stick pan on a medium heat. Cover with a lid so it cooks the whole way through.
    • Turn back to your beautiful risotto and stir in the creme fraiche and the juice of the other half of the lime. Season with salt and pepper.
    • Combine the haddock with the risotto and enjoy!

    Nutrition

    Servings: 4 servings
    Fat: 15g
    Calories: 495kcal
    Carbohydrates: 53g
    Protein: 29g

     

    As Seen On

    Leave a comment and a rating!

    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

    Recipe Rating




    Your email address will not be published. Required fields are marked *

    • Weekly meal plans with a £20 budget
    • 150+ exclusive recipes
    • Personal dashboard
    • Exclusive step by step videos
    • Shopping list tools
    • Advert Free experience

    JOIN NOW LEARN MORE

    Love this recipe?
    you might also fall in love with these:

    Overhead shot of haddock in tomato and garlic sauce in large pan
    Mains

    Spicy Garlic and Tomato Haddock with Rice

    Overhead shot of bowl of noodles, vegetables and cod pieces
    Mains

    Miso Cod with Veggie Noodles

    Spicy Crab Linguine in a pan with cherry tomatoes and topped with fresh chopped parsley on a blue background.
    Mains

    10 Minute Crab Pasta

    A large pan with sundried tomatoes in a creamy sauce with basa fillets topped with parsley and lemon wedges.
    Mains

    Basa Fillet Recipe with Creamy Tuscan Sauce

    Never miss a recipe!

    Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

    Design Rebecca Pollock
    Development Alchemy + Aim
    Share to...
    BufferCopyFlipboardHacker NewsLineLinkedInMessengerMixPinterestPocketPrintRedditSMSTelegramTumblrVKWhatsAppXingYummly