What you'll need:
- 1 tbsp butter
- 1 small onion
- 150g risotto rice
- 500ml chicken or vegetable stock
- A handful or two of peas
- 2 fillets smoked cod or haddock
Turn your oven to 180c. Melt the butter in a large, deep saucepan, or a wok is ideal. Thinly chop the onion (psst if you whizz it in a blender you get the job done a lot quicker and no tears!) and add to the pan. Keep on a low heat until softened.
When the onions are soft add the rice and stir until the sides have gone see through. It may not look like a lot of rice but trust me, it expands a lot! Turn the heat up slightly and add the stock a little at a time, you want it to bubble and the rice to absorb all the liquid.
While the rice is cooking wrap the cod fillets loosely in tin foil, place on a baking tray and cook for 10-15 minutes.
Check the rice periodically as you go, it should still have a bit of a bite to it, and add more water as necessary. When it is ready and the peas and stir for a few minutes to allow to heat through. If you want your risotto to be a bit creamier, add a spoonful of creme fraiche. Spoon into bowls and flake over the fish.
Now, if you'll excuse me, I'm off to do some Christmas shopping.