Smoked Haddock Risotto

1. Spray a few sprays of oil into a large flat bottomed pan on a medium heat.

2. Add the onions and slowly cook for 5 minutes.

3. Add the chorizo and turn up to a high heat and cook for 2 minutes.

4. Add the rice to the dish and cook for 2 minutes.

5. Cover the rice in the stock so it just covers the rice. Turn down the heat so that the dish simmers. Stir regularly.

6. Add the chilli paste and stir through.

7. As the stock absorbs, keep topping up the dish with stock so it just covers the rice.

8. Continue this process for about 20 minutes (or until the rice is soft but still with a little bite to it).

9. Top up with stock one last time, add the fish, sugar snap peas and Parmesan cheese. Cook for 3 minutes, stirring regularly then serve.