Salmon and Pea Risotto
https://www.errenskitchen.com/easy-salmon-and-pea-risotto/
Ingredients
For the risotto
- 2 Tbsp Olive oil
- 2 Tbsp Butter
- 1 Onion chopped
- 2 cloves Garlic finely chopped or thinly sliced
- 2 cups Risotto rice
- 1 cup Dry white wine
- 4 cups Chicken stock or fish stock
- ½ Lemon zested
- 1 Tbsp Lemon juice
- 1 cup Frozen peas
For the salmon
- 600 g Salmon fillets
- 1 Tbsp Olive oil
- Salt and pepper to taste
To finish:
- ¼ cup Parmesan cheese grated
- A good handful Fresh parsley chopped
Instructions
- Preheat the oven to 425F.
- Place the salmon on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
- Place the salmon in the oven and cook for 20 minutes.
- In a large pan, saute the onions with the olive oil and the butter until they are cooked and soft but not browned.
- Add the garlic and cook for another minute.
- Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
- Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
- Stir in the 1/4 of the stock, lemon zest, and lemon juice. reduce the heat, stir and and wait until the stock is all absorbed.
- Repeat until all the stock as been added. Adjust the quantity if the rice is too uncooked.
- When the rice is nearly done, add the peas, stir and cook until the rice is done.
- Add the chopped parsley and grated Parmesan cheese. Mix together.
- Add the salmon and season to taste before serving.
- DONE!