Salmon, Fennel & Pea Risotto
750ml hot fish or vegetable stock
2 T canola oil
½ fennel bulb (or 1 small bulb), trimmed and finely chopped
2 garlic cloves, crushed
225g arborio or risotto rice
300ml dry white wine
150g frozen baby peas
½ lemon, juice only
2 x 180g salmon portions, skinned and thinly sliced
3 T full-fat crème fraiche (or sour cream)
3 sprigs fresh tarragon, coarsely chopped
30g parmesan, grated, plus extra for sprinkling
1salt and freshly ground black pepper
50g pea shoots, to garnish
- Pour the stock into a saucepan and keep warm over a low heat.
- Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.
- Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml oz stock in the saucepan and the rice is nearly cooked.
- Add the baby peas and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and parmesan. Stir and continue to cook until the salmon is done to your liking.
- Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots.
Recipe adapted from BBC Food.