Smoked Scottish haddock risotto

Preparation

Finely chop the onions. Finely chop the garlic cloves. Chop the parsley.

Method

1. 1 Melt the butter in a large pan, add the onion and garlic and cook until softened.
2. 2 Stir in the rice, add the white wine and stir until evaporated.
3. 3 Add the dill tops, then add the hot vegetable stock a ladleful at a time and simmer, stirring with each addition, until all the liquid has been absorbed and the rice is tender. Add the peas and parsley with the last ladle of stock.
4. 4 In a large frying pan, heat 1-2cm water to simmering and poach the haddock fillets for 4-5 minutes, depending on thickness, turning them over halfway through.
5. 5 Stir the mascarpone through the risotto, divide among 4 plates, top with the fish and garnish with parsley.