Categories: August

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 salmon fillets

Directions

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.

4. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.

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