SALMON, TOMATO & PEA RISOTTO
SERVES 4 PREP 15 MINUTES COOK 30 MINUTES $3.50 PER SERVE
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.