MINT & PEA RISOTTO WITH SALMON

 

A little note

I thought I’d put this in for a little variety and to inspire something different! 

 

Preheat your oven to 180 Degrees 

 

Ingredients

 

Risotto Rice

White wine

Parmesan shavings

Chicken stock – boiling hot

Fresh mint leaves

Frozen peas

Salmon fillet

Butter – A good knob (lol)

 

 

 

 

 

 

 

 

Method

Melt a lump of butter in a large, non-stick pan with a pinch of salt, some pepper and a couple of mint leaves. Give it a minute to melt and fry the mint, then add a nice glass of wine. Pour yourself a glass of wine, but don’t get too distracted/drunk.  As that starts to simmer add the risotto rice and coat the rice in the buttery wine sauce. Then add your stock bit by bit, so the rice has a chance to absorb the liquid – Keep it moving so it doesn’t stick to the pan!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While you’re waiting for the rice. Put your salmon on some tin foil with a blob of butter, a bit of salt and some fresh parsley if you have it. Wrap the foil into a loose parcel with plenty of room for the salmon to breath, and put in the oven for 20 minutes. Check it to make sure it doesn’t dry out, it should fall apart easily.

 

Once the risotto has absorbed enough stock (taste it to be sure), add a handful of frozen peas, some fresh mint leaves, stir for another 2 minutes and serve with shaved parmesan.