Spicy fish risotto

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White fish such as cod or haddock is perfect for a flavoursome twist on mushroom risotto. And it couldn't be simpler to prepare

Ingredients

You can use another white fish - such as pollock - for this recipe if you prefer.

670g (1lb 8oz) smoked cod or haddock fillets, fresh or defrosted, skinned and cubed
15ml (1tbsp) olive oil
5ml (1tsp) chilli powder
1 clove garlic, crushed
1 small onion, chopped
115g (4oz) button mushrooms, sliced
1 red pepper, deseeded and chopped
310g (11oz) risotto rice
750ml (1½ pints) fish or chicken stock
Salt and black pepper
Fresh chopped thyme, to garnish

Heat the oil in a pan. Stir in the chilli powder, garlic, onion, mushrooms and pepper. Reduce the heat, cover and cook for 3-4 mins.
Add the rice, stock and seasoning. Bring to the boil, cover and simmer for 15-20 mins.
Stir in the fish, cover and simmer for a further 5 mins, adding extra stock if necessary.
Sprinkle with chopped thyme and serve immediately with a crisp green salad.