SMOKED HADDOCK & PEA RISSOTO

TAKEN FROM:
Book: Low Gi CookBook
Author: Louise Blair
Page: 82
Recipe: Smoked Haddock and Pea Risotto

RECIPE:
1 tablespoon of olive oil
1 Small onion, finely chopped
350g (11 1/2 oz) Arborio Rice
900ml (1 1/2 pints) Boiling Wheat free veg stock (Brand Rec: Marigold Bouillon)
1 small glass of dry white wine (optional - replace with same amount of veg stock)
350g (11 1/2 oz) Smoked Haddock Fillet, skinned and cubed
200g (7 oz) Frozen Peas
2 tablespoons of freshly chopped chives
Pepper

1. Heat the oil in a large, non-stick pan, add the onion and fry for 2-3 mins until beginning to soften.
   
   
2. Stir in the rice, coating it in oil, then pour in the wine (or equivalant amount of stock) and allow to absorb.
   
   
3. Add a ladleful of stock at a time, allowing each amount to be absorbed before adding the next. Stir constantly, preferably with a wooden spoon. With the last ladleful of stock add the haddock and peas and cook for a further 5 minutes untill the fish flakes easily.
   
   
4. Stir in the chives and season well with pepper. The process will take about 20-25 mins.
   
   

NOTES:
I have tried to put in the stock all at once opposed to ladle full at a time and found it became a gooey mess so it is worth adding a ladleful at a time and stirring frequently. Although alittle more effort the taste of the dish is to-die-for and it is both mine and my fiances favourite meal. Enjoy!