Heat the oil in a large pan. Add the onion and garlic, and fry gently for 5 minutes until it's softened.
Stir in the rice and mix until it's all coated in the oil and onion.
Pour in the wine and let it bubble until it's almost disappeared.
Pour in a ladleful of hot stock. Give it a good stir, then leave it to gently cook until all the stock is absorbed.
Continue adding the stock this way, stirring well and allowing the stock to be absorbed after each addition before adding more, until the rice is tender.
Pre-heat the grill to high. Place the smoked haddock fillets on a foil-lined baking tray. Season with pepper, a little of the lemon juice and dot over the butter. Place the tray under the grill and cook for 2-3 minutes, until the fish is cooked and opaque. Once cooked, flake the fish into large chunks.
To finish the risotto, add in the spring onions and spinach. Cook until the spinach has wilted slightly.
Spoon the risotto into serving bowls and top with the pieces of flaked smoked haddock.
Finish with a good squeeze of lemon juice and serve garnished with chives and a grind of black pepper.