Fish Risotto (Haddock and Leek Risotto)
This yummy fish risotto recipe will teach you how to make the most flavorful dish with white fish. It’s customizable; you can adjust the taste as needed!
Servings: 5
Calories: 479kcal
Cost: £1.95
Ingredients
- 400 g frozen haddock, sliced into medium chunks (£4.40)
- 2 leeks, washed and thinly sliced (£1.50)
- 1 large onion, diced (£0.15)
- 4 cloves of garlic, finely chopped (£0.60)
- Juice of half a lime, plus wedges to serve (£0.25)
- 400 g risotto arborio rice (£2.40)
- 4 heaped tbsp creme fraiche (£0.89/2)=(£0.45)
Cupboard Essentials
- 2 tsp dried parsley
- 1.4 litre fish stock 2 cubes
- 1 tbsp olive oil
- Salt & Pepper
Instructions
- To a large frying pan, add the olive oil, leeks and onion. Season generously with salt and pepper and fry over a medium/low heat for 6 minutes.
- Next, add the garlic, dried parsley and arborio rice. Season with salt and fry for a couple of minutes before adding two ladles of fish stock.
- One absorbed repeat this, again, and 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 (when you have around 200ml left of stock), add the frozen sliced haddock to your pan and stir gently. Continue to cook for 5 - 7 minutes, until the haddock and rice is fully cooked.
- Stir in the creme fraiche and the lime juice. Season with salt and pepper. Serve up and enjoy!
Notes
- Always add hot broth to ensure a creamy consistency and faster cooking.
- Cook in a high-sided pan to slow evaporation and retain heat, resulting in a creamier risotto.
- Avoid overcooking; risotto should be al dente to prevent a mushy texture.
- Add freshly shredded Parmesan to enhance the risotto's rich texture and flavor.
- Add white wine before the stock for a complex flavour, allowing the alcohol to cook out.
Nutrition
Calories: 479kcal | Carbohydrates: 68g | Protein: 28g | Fat: 9g