Heat the oil in a large pan. Add onion, garlic, celery and pepper and cook for 3 minutes, while stirring. Add rice, mushrooms, stock, wine and seasoning. Mix well. Bring to a boil and cook gently for 25 to 30 minutes, until almost all the liquid has been absorbed stirring occasionally.
Meanwhile cook the haddock, drain, then skin and flake. Stir peas into risotto and cook for a further 5 to 10 minutes, stirring frequently. Stir in fish and herbs and serve immediately with Parmesan cheese sprinkled on top.
Use herbs of your choice for this tasty risotto. Thyme, sage or rosemary all work well, or try a mixture of all.