Method

February's ingredient of the month:
Smoked Haddock

1. Place a large saucepan over a medium heat and add the olive oil. Add the shallots, garlic and leeks, stir then cover with a lid and allow to soften gently for around 5 minutes.
   
2. Add the rice and carrot to the saucepan and stir through the shallot mixture. Then add the vegetable stock a little at a time, stirring regularly, and cook for 20 minutes until the rice has a nice soft ‘bite’. 
   
3. While the risotto is cooking, gently poach the haddock by placing it into some warmed milk in a wide, plan saucepan over a gentle heat. When it has cooked through remove from the milk and put to one side.
   
4. When the risotto is almost done, boil the asparagus spears in water for 1 minute and then put to one side.
   
5. Finish the risotto with chopped chives and a little milk. Check the seasoning and add a little salt and pepper if required.
   
6. Now everything is cooked, place the cooked risotto into individual bowls and place the cooked haddock portion on top. Garnish with the asparagus and pea shoots.

A real winter warmer