Ingredients and method may vary slightly on live TV show
150g smoked haddock fillet
A few black peppercorns
1 tbsp olive oil
1 clove garlic
1 packet of microwave rice
25ml white wine, stock or water
1 tsp English mustard
2 tbsp mascarpone cheese
1 tbsp chopped parsley
Salt and pepper
1.Bring a small saucepan filled with water or stock to the boil.
Add the haddock and peppercorns, then cook for 3 minutes. Then remove the fish and place on a plate.
Heat another frying pan, then add the oil and garlic. Cook for a minute before adding in the rice. Add a splash of white wine or stock to help loosen the rice.
Finally sir in the mustard and mascarpone cheese. Break up the fish and add to the pan reserving a little for the top then add some parsley. Season well with black pepper and a pinch of salt.
Serve the risotto on a plate with a scattering of the reserved fish and parsley.