Ingredients: 300g fish pie mix, 2 chopped spring onions, extra virgin rapeseed oil, bunch of asparagus, 500g risotto rice, at least 2 litres of stock (I use chicken), garlic clove, grated parmesan, lemon juice, parsley, seasoning

Risottos are fab and can be made out of all sorts of ingredients, basically all following the same principle.

Heat a generous tablespoon of oil in a large frying pan, fry the spring onions (can be a finely chopped regular onion), add the crushed garlic for a minute ir two and then stir in the risotto rice covering it with the hot oil and onions. Add stock gradually and keep stirring and adding until it’s all absorbed. Just keep adding-don’t let it go dry- it needs to have a wet, sticky sort of consistency (sounds lovely!!). The rice will take about 20 minutes to cook, depending on how firm you like it; add plenty of parmesan to taste, a tablespoon or so of  lemon juice and also salt and pepper. About 3 minutes before the end of the cooking time, add the fish and pop on a lid to steam the fish, making sure there is still enough liquid in the rice for it not to run dry. Meanwhile steam the asparagus in another pan for five or so minutes ready to pop on top of the risotto when you serve, adding a knob of butter. Before serving up the risotto, finish by stirring in a generous quantity of chopped parsley.

Honestly..practice makes perfect…!