Risotto with haddock, chorizo and peas.

INGREDIENTS: (Serves 2) 

¼ lb Arborio rice 
1 small onion, finely chopped
200g haddock, diced into ½” pieces
100g chorizo, diced into ½” pieces
100g garden peas
1 chicken stock cube
1 pint of boiling water
½ tsp smoked paprika
Olive oil
Black pepper
Butter
1 Tbsp of chopped parsley
Freshly grated parmesan cheese

METHOD

In a saucepan, sweat the onion in 3 tbsp of olive oil. 
Add the chopped chorizo and cook until the colour flows
Add the rice next and stir for 1 minute to coat with oil and slightly toast.
Measure twice as much boiling water as the volume of rice. 
Stir in the chicken stock cube
Add the smoked paprika
Add a ladleful of boiling stock to the pan 
Turn the heat on high. 
Stir until nearly dry. 
Repeat until all the stock has gone.
Add the peas halfway through
The process will take around 14-16 minutes. 
The rice needs to be al dente but not hard.
Add 1 tbsp of butter and haddock while still mixing.
Take off the heat once the butter has melted and the haddock has become opaque.
Add ½ the chopped parsley
Add 2 tbsp of grated parmesan.
Add a pinch of freshly ground black pepper.
Garnish with the rest of the parsley.