Fish Risotto

Serves 4

• 3 frozen haddock fillets
• 2oz sliced mushrooms
• 4 tablespoons brown rice
• 2oz frozen peas
• 1 chopped onion
• 1oz low-fat grated cheddar cheese
• 1 glass white wine
• salt, pepper and oregano to taste
• 8oz tin tomatoes

Method

1. Poach the fish in the water until it is cooked.
2. Remove the skin and break the flesh into chunks.
3. Meanwhile, cook rice in salted water, adding the chopped onion as soon as the rice is simmering.
4. When the rice is half cooked, add the oregano, pepper, mushrooms and tomatoes.
5. Next add wine and the frozen peas.
6. Add the fish when almost all the liquid has evaporated.
7. If you like sprinkle cheese on top before serving.
   
8. For special occasions you could add a green pepper or prawns.