Sauté diced onion and garlic in a small splash of olive oil or water in a large pot.
Add milk and smoked haddock fillets to your pot. Leave these to simmer on low to medium heat for about 2 minutes, then flip the fish and repeat on the same side. Remove the fish from the pot, discard the fish skin, and leave the fillets on the side for now.
1 pound boneless smoked haddock fillets
Add risotto rice, thyme and about a quarter of the chicken stock to the pot. Leave the risotto to simmer on medium heat while stirring regularly until the rice has absorbed the majority of the liquid. Add more chicken stock. Repeat this process until all the liquid has been absorbed.
½ cup arborio risotto rice, 3 cups chicken stock
When the rice has absorbed the majority of the chicken stock, taste to make sure that the rice has softened. If not, you can keep adding more stock.
Add grated Parmesan cheese, peas, spinach, and flaked haddock to the pot. Stir to incorporate the ingredients evenly.
½ cup peas, ½ cup Parmesan cheese, 2 cups spinach, 1 pound boneless smoked haddock fillets
Season the risotto with salt, pepper and lemon juice to taste, and serve.