Creamy haddock and peas risotto

Ingredients:

4kg haddock, cut in strips (please use 50g haricot beans for children who can’t have fish)

3kg easy cook rice

1 litre of plant cream

1kg peas

4 white onions

200g spinach, washed and shredded

300g cherry tomatoes, quartered

1.2kg Brakes vegetarian parmesan

Directions:

Saute onions with garlic, then add rice. Add dried parsley and top up with zero salt stock. When nearly cooked add plant cream and reduce. Meanwhile, bake haddock in a little olive oil and lemon juice until cooked and gently stir through the rice.

Create a salad with spinach, parmesan and cherry tomatoes. Serve separately.