Heat the olive oil in a large saucepan over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the risotto rice and stir for 1-2 minutes until it’s coated in the oil.

Pour in the white wine and stir until it’s absorbed.

Add a ladleful of hot stock to the rice and stir continuously until absorbed.

Continue adding stock, one ladleful at a time, stirring constantly.

Cook until the rice is creamy and al dente, about 20 minutes.

While the rice cooks, gently poach the smoked haddock in a separate pan with a little stock or water until cooked through, then flake it.

Stir in the peas, flaked haddock, and butter.

Stir in the grated Parmesan cheese.

Season with salt and pepper to taste.

Serve immediately.