Smoked Cod and Haddock Risotto with Lemon and Peas

This creamy risotto combines the rich flavors of smoked cod and smoked haddock, enhanced by fresh lemon zest and sweet peas. The dish features a delicate balance of traditional Italian preparation with a creative twist, providing a comforting yet sophisticated meal that's perfect for any occasion. It's pescatarian-friendly and packed with protein, making it a nourishing choice.

Ingredients:

• 1 cup Arborio rice
• 4 cups fish stock (homemade or store-bought)
• 1 cup smoked cod, flaked
• 1 cup smoked haddock, flaked
• 1 cup frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 tablespoon butter
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the fish stock over low heat and keep it warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast slightly.
5. Pour in the white wine and cook until it has mostly evaporated.
6. Begin adding the warm fish stock, one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
7. Stir in the flaked smoked cod, smoked haddock, frozen peas, lemon zest, and lemon juice. Cook for another 2-3 minutes until the fish is heated through and the peas are tender.
8. Remove from heat and stir in the butter. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.