Performance fuel: Quick fish risotto.

I know it’s a bit out of the ordinary but it’s no good me preaching a healthy lifestyle without also recommending tips for a healthy diet. I made a dish yesterday which is nutritious, high in protein, rich in carbohydrates and slow burning. It’s a perfect pre-race day meal and it looked so good I made Mrs D. take a picture of it!

What you’ll need for your quick fish risotto:

1 small white onion, diced.

1 garlic clove, finely chopped.

1 vegetable or fish stock cube.

250g risotto rice.

250g smoked fish.

1 carrot.

100g peas.

How to cook:

Boil some water and add to stock in a jug.

Put some olive oil into a pan, throw in the onion and garlic and fry for a couple of minutes.

In a separate pan, boil some water which you will need to part boil your carrots and peas.

Add your rice and a small amount of stock to the onion. Make sure the hob is on medium heat and stir every 3 minutes or so – add more stock as necessary. Attention is the key to a good risotto!

Add your carrots to the pan of boiling water, after 5 minutes add the peas.

Once the rice has softened, drain the carrots and peas and throw them in along with the diced fish.

Keep adding the stock without flooding. Cook to taste and once ready, leave to stand to absorb the liquid.

Serve with lemon wedges.