preparation time:

10 minutes

cooking time:

30 Minutes

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

Chopping Board

Deep Frying Pan

Measuring Jug

Spatula

Ladle

Step 1

Put the Vegetable stock and haddock in a deep frying pan, and bring it to a simmer. Leave to simmer for 3 minutes, then turn it off, lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork in a bowl. Pour the Vegetable stock into a measuring jug.

Step 2

Put the olive oil, half of the butter, the finely chopped onion, parsley, and a pinch of salt in the pan. Cook the onions over a medium-low heat until the onion started to get soft and turning translucent.

Step 3

Add the rice and stir so every grain is coated with the oil and butter.

Step 4

Start adding the vegetable stock, one ladle at a time, stirring the rice well until all the liquid is absorbed, then adding the next ladleful of stock.

Continue adding the stock ladle by ladle until the rice is cooked and creamy, which will be at least about 15 minutes. If the rice isn't quite cooked but you don't have any stock left, you can add a little water.

Step 5

Add the frozen peas and stir through for 3 minutes.

Step 6

Add the flaked haddock, but now only stir gently so you don't break up the haddock much more. 

Step 7

Keep tasting it! The risotto should be soft, a little sloppy and creamy!

Step 8

Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve!