Pea and Salmon Risotto

Serves

Cooks In

25

Ingredients

1/2 Large Onion (finely diced)
2 Tbsp Rapeseed Oil or Butter
1 Clove of Garlic Finely Grated (optional)
200g Risotto Rice
100ml White Wine
40g Grated Parmesan
500ml Hot Vegetable or Chicken Stock
100g Scotty Brand Peas
50g Scotty Brand Smoked Salmon (optional)

For the Pea Puree
100g Scotty Brand Peas
10g Butter
Pinch of Salt
100ml Vegetable Stock

METHOD

1. Soften the onion and garlic in the oil/butter for a few minutes. Add the rice to the pan and stir until all completely coated and shiny. Add white wine and reduce until dry.

2. It’s now time to start adding the stock, a large ladle at a time, until all stock is finished, this should take about 15 minutes. The rice should still have a tiny white bit in the middle, this is it cooked perfectly. Stir the rice which helps release the starch to make your risotto creamier.

3. For the Pea Puree: Pop butter and peas into a hot pan for a few minutes then add the stock and blitz with your blender until a gorgeous green puree. Set aside until ready to add to the risotto mix.

4. When the stock is all added and absorbed, add the pea puree, peas then the Parmesan stir well and season to taste.

5. Just before serving add the zest and juice of half a lemon, you can top with fresh pea shoots or some extra shaved Parmesan.

6. As an optional extra you can add some flakes of smoked salmon right at the end with the peas, adding a gorgeous colour and flavour.