Chop a banana shallot and slice a leek, and fry these in a little olive oil until starting to soften, about 3 – 4 minutes,
then add a cup of spelt and fry for another minute to coat with the oil. Season with freshly ground black pepper. Pour in
a wineglass of dry white wine (or dry vermouth) and simmer until nearly evaporated, then add a cup of chicken stock, bring
to a boil and simmer for about 20 minutes, adding more stock if it gets too dry, until the spelt is cooked and the stock absorbed.
Defrost a cup of frozen peas by putting then into a sieve and swish under running hot water, then add these to the spelt and cook
for another minute or two. Stir in a good knob of butter and a couple of Tbs freshly grated parmesan and let rest for a few minutes.
Meanwhile, pour a cup or so of milk into a lidded pan, add a couple of bay leaves and a few pepper corns, bring to a simmer for
2 - 3 of minutes, then add a couple of skinned fillets of smoked haddock, cover and poach for 4 – 5 minutes, until just cooked.
Serve the risotto in bowls with the poached smoked haddock on top. Garnish with more grated parmesan and chopped chives.