Smoked Haddock Risotto
Make this fish risotto for an easy midweek meal. The subtle smokiness of the haddock is super comforting with the rice, white wine, stock and parmesan
Heat the stock until just simmering, then remove from the heat and add the haddock. Cover and leave to poach for 5 minutes, then scoop out onto a plate with a slotted spoon. Flake into large chunks, discarding any skin or bones. Keep the stock warm.