Haddock and Chorizo Risotto

250 g cooked haddock flaked

2 teaspoons basil

1 onion finely diced

1 garlic clove minced

large handful of spinach

150 g arborio rice

25 ml white wine optional can substitute with more stock

400 ml fish or vegetable stock

60 g chorizo diced

2 eggs

salt and pepper for seasoning

In a large pan heat some olive oil over a medium heat Add the onion, garlic, chorizo and basil Cook for 5 minutes Stir in the rice

Add in the white wine (if using) and cook until absorbed Add the stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes Stir in the cooked haddock, spinach and season with salt and pepper

Bring a pan of water to the boil and poach each egg for 3 minutes Divide the risotto between two bowls and top with the poached egg