Smoked Haddock Risotto

Ingredients
200g risotto rice
750ml fish stock
1 onion
2 cloves garlic
Frozen petis pois (superspeed)
Fresh spinach
Smoked haddock (superspeed)
250ml semi skimmed milk or juice of 1 lemon (superspeed )

Method
Cook the fish in the oven for 20-25 mins, either in semi skimmed milk (HEa) or in juice of a lemon (ss)
Meanwhile fry the diced onion and crushed garlic in a saucepan with frylite until soft
Add the rice and stir - allow it to cook for 1 minute
Add 200 ml of stock and allow it to be absorbed by the rice (simmering slowly)
Then add the rest of the stock, ladle by ladle, waiting until each ladleful has been absorbed before adding more (simmering slowly)
Add the peas (ss) and spinach during the last couple of ladlefuls of stock
Once rice is cooked stir the smoked haddock through
Serve a poached egg on top and a side portion of veg- I chose corn to go with the fish!

Free on extra easy!