Smoked Fish Risotto

Method

• step 1

  Melt the butter into a large pan.

• step 2

  Finely dice the onion and fry in the butter for 2-3 minutes until soft.

• step 3

  Add the rice and stir into the butter and rice.

• step 4

  Add enough stock to just cover the rice and onion and simmer under a low light slowly adding the stock when necessary until 1/2 pint remains to be used.

• step 5

  Meanwhile, place the fish and milk into an ovenproof dish, cover with clingfilm, pierce and microwave for 5 minutes.

• step 6

  Remove from microwave, place the fish onto a plate and flake into large pieces (removing any bones/skin).

• step 7

  Add the flaked fish to the rice and the remaining 1/2 pint of stock and stir together.

• step 8

  In a seperate saucepan, simmer the peas until cooked and then add to the rice and stir together.

• step 9

  Simmer the risotto until the stock has been absorbed and a creamy texture achieved.