Smoked Haddock and Spinach Risotto

This was kind of bland, maybe some herbs or something would have made it a bit more interesting but the smoked haddock was really delicious in it, I guess it was delicate in flavour and I'm more of a fan of big bold flavours.

Smoked Haddock and Spinach Risotto (adapted from Leiths Simple Cookery)
(Serves 2)

(12 WW ProPoints per serving)

170g smoked haddock, skinned and cut into chunks
170g baby spinach
1 onion, chopped
1 garlic clove, chopped
120g risotto rice
small glass white wine
400ml fish or veg stock
salt and pepper
30g Parmesan, grated

Preheat the oven to 200C.

Heat a heavy pan and then spray with cooking spray, add the onion and garlic and cook until soft and translucent. Stir in the rice and cook for a couple of minutes.

Add the wine and stir until evaporated. Add the stock until it just covers the rice and bring to the boil.

Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. For the last five minutes of cooking add the smoked haddock.

Take the risotto out of the oven and then stir in the spinach until it wilts and then add the Parmesan. Serve with come grated Parmesan on top.