SALMON, TOMATO & PEA RISOTTO

SERVES 4 PREP 15 MIN­UTES COOK 30 MIN­UTES $3.50 PER SERVE

Homes+ (Australia) - - EASY FOOD -

1½ ta­ble­spoons olive or veg­etable oil 1 x 250g skin­less salmon fil­let 3 large chicken stock cubes 40g but­ter 1 brown onion, finely chopped 2 cloves gar­lic, crushed 1½ cups ar­bo­rio rice ½ cup dry white wine 1½ cups frozen peas ½ cup freshly grated parme­san ¼ cup chopped chives 2 tea­spoons finely grated le­mon zest 400g can cherry toma­toes, drained

STEP 1 Heat 2 tea­spoons of oil in a fry­ing pan over mod­er­ately high heat. Cook salmon for 2 min­utes each side. Trans­fer to a plate; cover.

STEP 2 Place stock cubes and 1.25 litres (5 cups) wa­ter in a saucepan over high heat. Bring to the boil. Re­duce heat to low. Cover; keep hot.

STEP 3 Heat re­main­ing oil and half the but­ter in large heavy-based saucepan over mod­er­ate heat. Add onion and gar­lic; cook and stir for 5 min­utes or un­til soft. Add rice. Stir for 1 minute or un­til grains are well coated. Add wine to rice, bring to boil; cook, stir­ring, un­til liq­uid ab­sorbed.

STEP 4 Grad­u­ally add 1 ladle­ful of hot stock to rice mix­ture, stir­ring con­stantly, un­til liq­uid is ab­sorbed be­fore adding more. Re­peat, adding the peas with the last ladle­ful of stock. This will take about 20 min­utes. Rice should be ten­der but still firm to the bite.

STEP 5 Stir in re­main­ing but­ter and parme­san, two-thirds of the chives and 1 tea­spoon zest un­til com­bined. Stir in tomato and salmon.

Top with re­main­ing chives and ex­tra zest.

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