This recipe is a real “fill your boots” sort of a recipe.I find risotto filling and having such a high protein ingredient such as fish makes it even more hearty. However, white fish is an incredibly lean source of protein and there is no cheese in this recipe so this makes for a very low fat meal for the days when you’re hungry but don’t want to compromise when it comes to healthy eating.

I also think this recipe is one of those great “store cupboard” recipes. I used frozen haddock and peas in this and the only reason I put chorizo in was because I had one in my fridge that needed using up (I’ll actually most likely not use chorizo in this recipe again as D is not a fan!).

Anyway; for 3-4 portions of risotto you will need:

1 onion

2 large(ish) fillets of frozen haddock (or other white fish)

1 clove garlic

1 10cm cooking chorizo (optional)

About 10g butter if not using chorizo

1 large handful of frozen peas

Vegetable stock

1 pinch saffron

200g risotto rice

Salt and pepper

1 glass of white wine

Peel and slice your onion and crush your garlic. If using the chorizo peel the skin off it and dice it. On a medium heat fry the chorizo, garlic and onion/butter garlic and onion until soft.

Add the risotto rice and fry for about 30 seconds. Cover this with the stock and wine. Add the peas, fish and the saffron and season with salt and pepper. Cook over a low heat. Add more stock as needed when the rice dries out.

Once the rice is pretty much cooked reseason to taste with the salt and pepper.

I actually love the yellow colour the saffron gives this. It cheered me right up on a cold January day.