Heat the olive oil in a large, heavy-based pan and cook the leek gently until soft.

Meanwhile, put the haddock, peas and milk in a saucepan over a medium heat until steam rises from the liquid but it isn’t boiling. Remove the fish and peas with a slotted spoon, then remove and discard the skin of the haddock. Set the fish and peas aside.

Add the stock to the poaching liquor and heat until hot but not boiling and keep warm.

Stir the rice into the leek, coating the grains, then cook for a couple of more minutes.

Add the milk-and-stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice.

Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender then cook until everything is tender.

Stir in the parmesan and lemon juice then taste and adjust the seasoning.

Serve on warm plates, scattering the parsley and squeezing a little more lemon juice over the risotto.