Smoked haddock and leek risotto

This recipe is in honour of’s esteemed mortgage sales manager, Tim Wilson. Tim is Welsh (hence the leek angle) and his favourite dish is risotto. This is for you Tim. Do try and add a glass of white wine if you have one around. I know that's not strictly frugal, but it really does wonders for the risotto. Happy stirring.


  • 400g of smoked haddock (£3.51)
  • 1 lemon (25p)
  • 400g of leeks (88p)
  • 1 pack (500g) of Tesco Arborio rice (99p)

The cupboard staples…

Salt, black pepper, olive oil, butter and 2 chicken stock cubes (and a glass of white wine to make extra special)

Total cost

If you already have the cupboard staples, then according to, this trolley was cheapest at Tesco where it came to £5.63 - that's £1.40 per head!


  • Start by poaching the haddock in a shallow pan of simmering water (not salted) for 1 minute. Then turn off the heat and cover with a tight lid and leave for about 6 minutes. This cooks the haddock perfectly.
  • Now add a good glug of olive oil and three teaspoons of butter to a thick bottomed pan, when the butter is starting to froth add the leeks (finely chopped). Soften the leeks down. This will take around 7 minutes on a low to medium heat – we want to get the sweetness out of the leeks.
  • Once the leeks have softened down, add 350g of the risotto rice and really get all of the grains of rice coated with the oil, butter and leeks and turn up to a medium to high heat. Now gradually pour in the white wine if you have it and keep stirring! This will create a lovely creamy consistency. Once all the wine has been absorbed into the rice start gradually adding some hot chicken stock. I would make up about 2 pints of chicken stock. The risotto will probably take all of the stock. A good risotto is all about adding a little stock at a time, letting the stock absorb into the rice and keeping that stirring going. The risotto is ready when you have a good creamy consistency and the grains retain a hint of firmness.
  • Finally flake in the haddock, squeeze in the juice of half a lemon and season with a few twists of black pepper. You also have half a lemon left, so cut into wedges and serve with the risotto.
  • Happy eating!


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