Lemony Pea & Rocket Risotto with Fresh Salmon

Add some tang to your salmon with this lemon and rocket recipe.

Serves 2

Ready in 35 minutes

INGREDIENTS

• 40g butter
• 1 onion, chopped
• 200g risotto rice
• 100ml white wine
• Finely grated zest of 1 lemon
• 750ml-1 litre hot vegetable stock
• 100g frozen peas
• 50g bag wild rocket leaves
• 25g Parmesan, grated, plus shavings to serve
• 2 fresh MSC certified pacific or organically farmed salmon, tilapia or trout fillets *

METHOD

How to make lemony pea risotto with salmon

1. Melt half the butter in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for 1 minute then add the wine and lemon zest. Bubble, stirring, until the wine has evaporated.

2. Add a ladleful of hot stock and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender - about 20 minutes. Add the peas with the last ladlefuls. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan. Season.

3. Meanwhile, heat a non-stick frying pan and cook the salmon for 2-3 minutes on each side. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.

Tip: Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.