Haddock and Leek Risotto
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!
Servings: 4
Calories: 495kcal
Cost: £1.57
Equipment
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
Instructions
- 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
Calories: 495kcal | Carbohydrates: 53g | Protein: 29g | Fat: 15g