Name: Salmon, pea and cherry tomato risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 tablespoon vegetable or olive oil; 1 boneless skinless salmon fillet; 3 large chicken stock cubes; 1.25 litre (5 cups) water; 40 gram butter; 1 brown onion, finely chopped; 2 clove garlic, crushed; 1 1/2 cup arborio rice; 1/2 cup dry white wine; 1 1/2 cup frozen peas; 1/2 cup freshly grated parmesan; 1/4 cup chopped chives; 1 teaspoon finely grated lemon zest, plus extra, to garnish; 400 gram can cherry tomatoes, drained

Ingredients

1 1/2 tablespoon vegetable or olive oil

1 boneless skinless salmon fillet

3 large chicken stock cubes

1.25 litre (5 cups) water

40 gram butter

1 brown onion, finely chopped

2 clove garlic, crushed

1 1/2 cup arborio rice

1/2 cup dry white wine

1 1/2 cup frozen peas

1/2 cup freshly grated parmesan

1/4 cup chopped chives

1 teaspoon finely grated lemon zest, plus extra, to garnish

400 gram can cherry tomatoes, drained

Method

1.Heat 2 teaspoons of oil in a frying pan over moderately high heat. Cook salmon 2 minutes each side for medium, or until cooked to your liking. Transfer to a heatproof plate. Flake; cover with foil to keep warm.

2.Meanwhile, place crumbled stock cubes and water in a saucepan over high heat. Bring to the boil; reduce heat to low. Cover; keep hot.

3.Heat remaining oil and half the butter in a large, heavy-based saucepan over moderate heat. Add onion and garlic; cook, stirring, 5 minutes, or until soft.

4.Add rice; stir 1 minute, or until grains are well coated. Gradually add wine to rice mixture; bring to the boil. Cook, stirring constantly, until all liquid is absorbed.

5.Gradually add a ladleful (about 1/ 2 cup) of hot stock to rice mixture, stirring constantly until all liquid is absorbed. Continue adding stock, 1 ladleful at a time, stirring constantly until all liquid is absorbed before adding more.

6.Add peas with last 1/2 cup of stock. (Adding the stock takes about 20 minutes in total.) Rice should be tender but still firm to the bite.

7.Stir in remaining butter and parmesan, two-thirds of the chives and zest; stir until combined. Stir in tomato and salmon; top with remaining chives and extra zest. Serve.

Make sure onions are soft, not brown, or the flavour will overpower the delicate risotto.
Note

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Ingredients

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