PEA AND SALMON RISOTTO Light and Summery, this risotto is a winner and it’s great value for money using frozen peas and rice. It’s also a great way to make 2 salmon fillets feed a family of 4! However if you want to go veggie simply leave out the salmon and throw in a few more peas.
Serves 4
INGREDIENTS
METHOD
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4 tbsp extra virgin olive oil
1.
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1 onion finely chopped
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2 cloves garlic finely chopped
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400g risotto rice
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200ml white wine
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1.6 L fish stock
4. Add the rice, stir to coat every grain in the oil. Cook for 2 minutes in the pan stirring often
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1 large mug frozen peas (defrosted)
5. Add the wine, cook for 1 minute or until it’s almost all evaporated
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2 salmon fillets cut into small cubes
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Zest and juice 1 lemon
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4 tbsp cream cheese
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Small bunch dill or parsley finely chopped
Put the stock into a saucepan over a very low heat
2. Heat the oil in a large non stick pan over a medium heat 3. Fry the onion and garlic for 3-4 minutes with a pinch of salt until soft but not coloured
6. Add a ladle full of the stock, stir until it has been absorbed by the rice. 7.
Continue to add the stock a ladle at a time until each ladle full has been absorbed stirring all the time. This should take 18-20 minutes.
8. Add the peas and the salmon for the final few minutes of cooking 9. When the stock has been absorbed stir in the lemon zest and juice along with the cream cheese and herbs 10. Divide between serving dishes and serve