Salmon Risotto

This recipe was supplied and cooked by my Mum....a nice easy Risotto without the customary butter/wine/garlic that you typically find in a lot of similar recipes.









You need:

250g Salmon Fillet - boneless and skinless, cut into 1cm chunks
1 Onion - finely chopped
1 Lemon - zest and juice of
225g Frozen Peas
500g Arborio Rice
1 tablespoon Olive Oil
1.2 litres Vegetable Stock
Black Pepper to taste

In a large pan, gently fry the Onion for 5 minutes until softened. Add the Rice to the pan and stir for 2 or 3 minutes to coat the rice. Gradually add the Stock, a ladle full at a time, stirring often. Allow the stock to be absorbed before adding the next ladle full. After approx 15 minutes, or when the rice is cooked, add the Peas and the cubed Salmon. Turn the heat right down and cook for another 5 minutes. The heat in the rice will cook the Salmon and the Peas. Add the juice and Zest of the Lemon, add Black Pepper to taste, stir well and serve

Feeds 4