Smoked Haddock and Grilled Goat's Cheese on Herby Risotto

Its the risotto that's the star of this recipe imo - you could easily use this with some grilled chicken rather than the fish/goat's cheese combo.

• 4 pieces of filleted smoked haddock about 175g each
• 4 slices of goat's cheese about 50g each
• 4tbsp olive oil
• 2 medium sized onions, skinned and chopped finely
• 1-2 cloves of garlic, skinned and chopped finely
• 250g risotto rice (either arborio or carnaroli)
• 100ml dry white wine
• 1 litre vegetable stock
• ½ tsp salt
• ground black pepper
• 75g fresh herbs (I used parsley and chives)

Heat the oven to 180 degrees.

Heat the olive oil in a large pan and sautee the onions until transparent. Add the garlic and cook for a minute.

Add the rice, making sure the grains are all well coated with the olive oil (around 2 - 3 mins) and then add the wine.

Let the mixture bubble until the liquid has evaporated, then slowly start to add the stock. You should a smallish amount, reducing it over a gentle heat, before adding more. Don't rush this, ideally it should take about half an hour to make this.

Whilst the risotto is cooking, put the fish on a well-greased baking tray and cook for 15-20 mins. You should aim to have the fish cooked about five minutes before the risotto is ready so that you can pre-heat your grill to its hottest setting (I'm assuming you have a grill in your oven, if you have a separate grill, obviously you can do this while the fish is still cooking).

Grill the goat's cheese for a minute (you shouldn't need to do both sides). You'll need to oil the baking sheet if you want it to lift off cleanly once cooked.

Place the fish on top of the risotto and add a slice of goat's cheese on top.