This simple salmon, pea and lemon risotto recipe is tasty and seasonal. A great meal that feeds a family of four with plenty of leftovers that can be turned into arancini for tomorrows lunch.
Salmon, Pea and Lemon Risotto Recipe
Serves 4 (with leftovers)
Ingredients:
40g butter
1 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
2 cups arborio rice
4 cups chicken stock
1/2 cup water
1 cup fresh peas
1 cup finely grated parmesan
400g smoked salmon, flaked
Finely grated rind of 1 lemon 2 tbsp lemon juice
Snow pea tendrils, to serve
Method:
Preheat oven to 180C. Heat butter and oil in an ovenproof casserole dish over medium heat. When the butter has melted and is sizzling, add the onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Pour rice into the casserole dish. Stir until well combined and the rice is coated with the butter mixture. Add stock and water. Stir. Bring to the boil. Cover and place casserole dish into the oven. Cook for 20 minutes. Remove from oven.
Place peas into a bowl; cover with boiling water and stand for 2 minutes. Drain. Add peas, parmesan, flaked salmon, lemon rind, lemon juice, salt and pepper to hot risotto. Stir with a large metal spoon until combined. Transfer to a serving dish or platter. Top with snow pea tendrils and serve.
Use any leftovers in this Salmon and Pea Arancini
