Aromatic Haddock And Rosemary Risotto

• 2 fillets un-smoked, skinless haddock
• 3 tbsp extra virgin olive oil
• half an onion finely chopped
• 200g risotto rice
• 200ml white wine
• 1 lemon
• Water boiled in the kettle, to add as required
• Handful of fresh rosemary with leaves removed from the stem and finely chopped
• Salt and pepper to season
• Parmesan and your choice of green veggies (tender stem broccoli and mange tout) to serve

1. Pre heat the oven to 180 degrees C (fan). Place the haddock in the centre of a piece of foil, drizzle with 1 tbsp of olive oil and season. Loosely wrap the foil around the fish, place on a tray and bake in the oven for around 15 minutes or until just cooked (firm to the touch and solid white colour). Remove from the oven and leave wrapped in the foil to keep warm and to allow the cooking process to continue.
2. To make the risotto heat up 2 tbsp of olive oil in large frying pan or wok. Turn the heat to medium-low and gently cook the onion until just see-through. Add the risotto rice and stir well ensuring all the grains are coated with olive oil, add more oil if required. Turn the heat up to medium-high and add the wine, stir and bring to a simmer. The rice will absorb the wine quite quickly, so keep an eye on this.
3. Once the wine has been absorbed; squeeze in the juice from half a lemon and add hot water from the kettle to just cover the rice. Bring to a simmer and then cover with a lid.
4. Check and stir the risotto every 5 minutes. The rice will continue to absorb the liquid and become stickier. When liquid has almost disappeared, top-up the risotto with more water from the kettle. Repeat this until the rice is cooked. Risotto rice should be al dente, so keep tasting the rice until you are happy with the texture.
5. Whilst you are cooking the risotto the green veggies can also be prepared, which I served up as a side dish: Bring a small frying pan of water to the boil then simmer and add the vegetables. Once cooked; plunge into cold water to stop the cooking process. When ready to serve, return to the pan of simmering water and heat for 1 minute. To give the veggies a slight shine add a drizzle of olive oil to the water, then drain and serve.
6. I like my risotto to have a pourable consistency, so once cooked; I usually remove from the heat and stir in a splash more water to loosen up the rice. Once you are happy with your consistency, season with salt to taste and then stir in the rosemary. Pop the lid back on the risotto to keep it warm.
7. To finish the risotto: Unwrap the fish, check it is cooked through and then use a knife and fork to gently flake each fillet into chunks. I went for quite small chunks but these can be larger if you prefer. Add the fish to the risotto and gently stir in.nnServe the Haddock and rosemary risotto along with extra wedges of lemon, parmesan and green veggies

haddock, extra virgin olive oil, onion, risotto rice, white wine, lemon, water, handful of fresh rosemary, salt, parmesan

Taken from www.yummly.com/recipe/AROMATIC-HADDOCK-AND-ROSEMARY-RISOTTO-1708224 (may not work)