Vegetarian recipe ideas
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Heat the stock until just simmering, then remove from the heat and add the haddock. Cover and leave to poach for 5 minutes, then scoop out onto a plate with a slotted spoon. Flake into large chunks, discarding any skin or bones. Keep the stock warm.
Heat 50g of the butter in a large, deep frying pan or shallow casserole until foaming, then add the onion with a pinch of salt. Cook gently for 10 minutes until soft. Stir in the garlic and cook for another 2 minutes.
Stir in the risotto rice and mix really well to ensure each grain is coated in the butter. Pour in the wine and bubble until reduced by at least half. Stir in the cabbage, then add the stock, a ladleful at a time, stirring constantly and only adding more once it is fully incorporated. After 10-15 minutes of cooking, keep tasting the rice – it should be cooked but with a very slight bite. You may not need all of the stock.
When the rice is cooked, gently fold in the haddock, parmesan and a squeeze of lemon juice. Season and add the remaining butter, then remove from the heat to sit for 5 minutes. Stir again gently, then top with the lemon zest and parsley to serve.