Creamy haddock and peas risotto

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.