Smoked haddock and leek risotto

Ingredients

400g smoked haddock

1 tbsp olive oil

4 young leeks, halved

300g Arborio rice

1 glass dry white wine

1½ litres chicken stock

200g petit pois

Small bunch of chives

Method

1. Put the haddock in a heatproof dish and just cover with boiling water.

2. Cover with clingfilm and leave for 10 minutes.

3. Flake into decent-sized chunks.

4. Meanwhile, heat the oil in a wide shallow pan, then add the leeks and cook slowly for 10 minutes until completely softened.

5. Turn up the heat, add the rice and stir to coat the grains.

6. Pour in the wine and stir until absorbed.

7. Add the stock, a ladleful at a time, stirring each lot in, until the rice is just tender and creamy (you might not need to use all the stock).

8. Add the petit pois, then stir in the haddock and chives.