Pour the butter into the wok, let it melt a little then pour rice to absorb the butter. Make stock through 2 vegetable stock cube and pour into the wok

Put the fish (wrapped in tin foil) into the oven fot 1/2 hour. Take out the fish, add fish sources.

Bring the risotto into boil and simmer, til rice thick enough to be ready. Add spinich and stir for some minutes before the fish come out.