Via: Kris Kirkham
- 1 knob of butter
- 1 leek, finely chopped
- 1 large garlic clove, finely chopped
- 150 g risotto rice
- 125 ml white wine (optional)
- 725 ml hot chicken stock
- 250 g undyed smoked haddock, skin on
- 25 g parmesan, finely grated
- 50 g pea shoots, roughly chopped
- Juice of 1 lemon
Melt the butter in a deep frying pan. Add the finely chopped leek and garlic to the pan. Cover and cook over a low heat for 8 minutes or until very soft.
Uncover and add the rice; cook and stir for 2 minutes. Increase the heat, add the wine if using, and bubble until absorbed (if not using, increase the stock by 100ml). Add a ladleful of stock and stir until absorbed; repeat until you’ve added all the stock.
Meanwhile, put the haddock in a pan with just enough water to cover it. Cover and bring to the boil over a medium heat, then reduce the heat; simmer for 4-5 minutes until cooked through. Remove from the heat, drain, then flake the fish into large pieces, discarding the skin.
When the rice is al dente, remove from the heat and stir in half the parmesan. Add the roughly chopped pea shoots to the rice, reserving a few, then stir in the haddock. Add lemon juice and seasoning to taste. Cover and set aside for 1 minute.
Serve with the remaining parmesan and the remaining pea shoots.