Lightly Smoked Salmon Risotto with Fresh Peas and Broad Beans
Heat the oil in a large deep frying pan or medium pot, add the onion and cook until soft – 5 minutes should do.
Add the rice to the onion and stir until coated with oil, then add the wine and cook until it's almost all evaporated – keep stirring.
Start adding the stock, a little at a time. Use a ladle if you have one – keep stirring as you add the stock until you have used the stock up. The rice should now be tender and have a creamy texture, but each grain should still have a little bite to it.
Add most of your grated parmesan and butter to the risotto and stir until nice and glossy. Add the flakes of lightly smoked salmon, along with the peas and broad beans, and season with salt and ground black pepper, place in serving bowl.
Top with remaining parmesan and fresh pea shoots/watercress, to garnish.
- 200g Lightly Smoked Salmon Fillet/pieces, cooked. (Remove skin and flake)
- 35ml Olive Oil
- 1 x Medium Onion, finely chopped
- 225g Risotto Rice (Arborio or Carnaroli)
- 75ml Dry White Wine
- 750ml Chicken/Vegetable Stock
- 50g Fresh/Frozen Peas
(If fresh, blanch in boiling water for 2 mins, then cool in iced water)
- 50g Broad Beans, remove outer shell
- 8g Chopped Parsley
- 3g Fresh Chopped Mint
- 40g Diced Cold Butter
- 40g Fresh Parmesan, grated
- Salt and Pepper
- Pea Shoots or Watercress – to garnish