Add the white wine, bring to a simmer and stir the rice until most of the wine is absorbed
Add the stock (poaching water) ladle by ladle, allowing most of the liquid to be absorbed before adding the next ladle, stirring the rice continuously, this should take approximately 15 minutes
Check that the rice is cooked but still slightly al dente, then stir through the cream cheese, parmesan, parsley and smoked haddock
Check the seasoning and add a pinch of salt if required and a generous grind of black pepper then serve
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-smoked-haddock-and-spring-onion-risotto/