Fishy Risotto

INGREDIENTS

2 carrots

2 onions

1300g fish (I used haddock, pouting and smoked salmon)

2 peppers

Garlic

500g arborio rice

A handful of frozen peas

A handful of grated cheese

METHOD

1. Peel and quarter an onion and the carrots.
2. Fill a pan with 900ml of water and place the onion and carrots into it, along with salt, pepper and herbs.
3. Leave to boil for 10 - 15 minutes, and then strain it to remove the ingredients. Put the stock back on to boil.
4. Once the water is boiling, put the raw fish into the stock and then take it off of the heat. The fish will cook as the stock cools.
5. Dice the peppers and the remaining onion, and crush a clove of garlic.
6. Put oil in the bottom of a new pan, and fry until the peppers, onion and garlic until cooked but not coloured.
7. Add the arborio rice, and cook until the rice is slightly translucent around the edges.
8. Add enough of the stock (not the fish) to the rice to cover it, and wait for it to boil  and for the stock to be absorbed by the rice. Repeat until there is no stock left.
9. Add a handful of peas.
10. Once the stock is completely absorbed, add all of the fish to the pan and take it off the hob. Leave for 5 minutes with a lid on top.
11. Add the cheese, stir the rice until the fish is evenly distributed, and serve!