Serves 2
Ingredients
Olive oil
1 Onion
2 Cloves of garlic
200g of risotto rice
1 small glass of white wine
1 litre of chicken or vegetable stock
50g Peas
50g Parmesan cheese
2 Large knobs of butter
Handful of Parsley or Mint
2 Salmon Fillets
Salt
Pepper
Method
- To make the risotto finely dice the onion and garlic
- Heat some olive oil in a pan, add the onion and and cook until soft (not brown)
- Crush the garlic into the pan and cook for a further 2 minutes
- Add the risotto rice and cook for a couple of minutes
- Add the white wine and cook until absorbed.
- Add the stock a ladle full at a time and stir. When the liquid is absorbed add another ladle full of stock. Continue to do this until the risotto rice is cooked and the liquid is absorbed. This will take about 16 – 20 minutes and you should have a thick creamy texture with some bite to the rice.
- Add your parmesan and butter and stir. Taste and add more if necessary then season with salt and pepper
- At the same time as cooking your risotto, cook the salmon and peas
- To cook the salmon heat some olive oil in a pan, pat dry and season the salmon and place into the hot pan skin side down. When nearly cooked (approx 10 minutes) flip over and cook for a couple more minutes
- Cook the peas in some boiling water.
- Transfer 2/3rd’s to a blender, add a little water or stock and blend until you have a smooth puree
- Flake the salmon and add this along with the cooked peas, pea puree and parsley or mint to the risotto
- Serve!