Salmon, fennel and pea risotto

Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy.

Serves
:
4 to 6
Preparation time
:
less than 30 mins
Cooking time
:
10 to 30 mins

    Ingredients
  • 750ml hot fish or vegetable stock
  • 2 tbsp sunflower 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 petits pois
  • ½ lemon, juice only
  • 2 x 150g salmon fillets, skinned and thinly sliced
  • 3 tbsp full-fat crème fraîche
  • 3 sprigs fresh tarragon, coarsely chopped
  • 30g Parmesan, grated, plus extra for sprinkling
  • salt and freshly ground black pepper
  • 50g pea shoots, to ganish
    Method
  1. Pour the stock into a saucepan and keep warm over a low heat.
  2. Pour the oil into a large frying pan over a medium-high heat.
  3. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often.
  4. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.
  5. Pour the wine into the stock, stir and bring to a gentle simmer.
  6. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously.
  7. Wait until the stock is almost fully absorbed before adding the next ladleful.
  8. 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 stock in the saucepan and the rice is nearly cooked.
  9. Add the petits pois and lemon juice.
  10. Ladle in some of the remaining stock and keep stirring for a couple of minutes.
  11. Add the salmon slices, crème fraîche, tarragon and Parmesan.
  12. Stir and continue to cook until the salmon is done to your liking.
  13. Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots.