Salmon, Pea and Chive Risotto.

I adore the simplicity and elegance of a good risotto and this recipe is the perfect evening meal for the summer- it’s rich and creamy, but still vibrant and fresh.

Time:

Preparation: 7 minutes

Cooking: 38 minutes

Total= 45 minutes

Serves: 2

Ingredients:

1 x boneless and skinless salmon fillet

1/2 x cup carnaroli risotto rice

1 x chicken/ fish stock cube

500ml x water

1/2 x large yellow onion (or 2 shallots)

1 x large garlic clove

1-2 x handfuls of frozen peas

1/2 x teaspoon of marjoram

1 x heaped teaspoon of chopped chives

1 x small handful of dairy-free parmesan cheese

Salt and pepper for seasoning

2 x teaspoons of extra virgin olive oil

1 x teaspoon vegan butter

 

Instructions:

1. Pre-heat the oven to 190 degrees. Place some tin foil on a baking tray, scrunch the edges and lay the salmon fillet in the middle. Drizzle with olive oil and season with salt and pepper. Set aside.
2. Finely chop the onion and crush the garlic. Heat the butter and 1 teaspoon of oil in a large non-stick frying pan until melted. Lightly sauté the onion for 2-3 minutes until translucent. Add the crushed garlic and sauté for another minute. Add the marjoram and season well with salt and pepper.
3. Add the risotto rice into the pan and coat in the pan juices for 2-3 minutes.
4. Meanwhile, boil about 500ml of water in a large saucepan and dissolve the stock cube. Keep this simmering on a low heat throughout the cooking process.
5. Add a ladle or two of stock to the rice pan and cook on a high heat for a couple of minutes to deglaze the pan.
6. Once the rice has absorbed the stock, turn the heat down to low and add a couple more ladles of stock, stirring occasionally until this stock has been absorbed also. Repeat this process for approximately 25-27 minutes until the rice is cooked through and most of the stock has been added and absorbed. You can add more water to the stock to increase the volume if you are running out.
7. With 20 minutes to go, place the salmon in the oven to bake for about 15 minutes. Meanwhile, finely chop the chives and grate the cheese.
8. With 6 minutes to go, add the frozen peas and the chives to the rice pan. Stir well to ensure that they are well integrated into the mixture.
9. Remove the salmon from the oven after 15 minutes and flake it with a fork. The flesh should be light pink all the way through. Add the salmon to the rice mixture and combine well.
10. After the rice has been cooking for 25-27 minutes, it should be cooked i.e. fluffy on the outside but al dente in the centre. At this point, stir the cheese through the risotto to achieve a creamy texture- you can also add some extra butter if desired. Serve and enjoy!

 

Recipe adaption: You can use white wine to deglaze the pan like the traditional Italian method if preferred. You could also use asparagus instead of peas or, add a squeeze of fresh lemon juice for some acidity.