Pea, pancetta and blue eye risotto

1. Pour stock into a medium saucepan and bring to a slow simmer. Cover and keep hot.
   
   
2. Heat oil in a large, heavy-based saucepan on medium. Saute onion 3-4 minutes, until tender. Add rice. Cook, stirring, 1 minute, until coated.
   
   
3. Add wine. Cook, stirring, 1 minute, until absorbed. Ladle in stock, 1 cup at a time, stirring after each addition, until all liquid is absorbed. Add peas with last cup of stock. Rice should be soft with a slight bite.
   
   
4. Meanwhile, heat extra oil in a large frying pan on high. Fry pancetta 1 minute each side, until crisp. Remove from pan.
   
   
5. Season fish. Add to pan, skin-side down. Weigh down with a heavy tray to prevent it curling up. Cook 2-3 minutes, until skin is crisp. Remove tray. Turn and cook a further 1 minute, until just cooked through.
   
   
6. Remove from heat and stir butter and cheese through. Season to taste. Set aside, covered, 2 minutes, then serve topped with fish, pancetta and extra parmesan.

• For a vegetarian option, omit fish and pancetta, adding 1 chopped garlic clove with onion in step 2. Then add 1 bunch blanched asparagus pieces along with 1 cup baby spinach leaves in step 4.