Salmon and peas go really well together, and they make a perfect match in this risotto. Adding some extra flavour with dill really finishes the dish.
- 1 onion
- 1 tbs sunflower oil
- 1/2 stock cube
- 100gr risotto rice (Arborio)
- 125gr salmon
- 150gr frozen peas, thawed
- 1 tsp dried dill
Serves 1 as part of the Budget Challenge
Chop the onion finely. Press the garlic with a garlic press.
Heat the oil in a large frying pan. Sweat the onion for 3-4 minutes.
Add the rice and make sure all the rice is coated with oil. Then add the stock cube and a third of the water. Leave to simmer for 13 minutes. Shake, don’t stir. When all the water has been absorbed, add some more. Because of the large surface area of the water in my frying pan, I needed 400ml, as more will evaporate. If you only add the water when it has evaporated, you won’t over-water the rice, and you will get a better risotto.
Add the salmon, peas and dill and simmer for 2 more minutes. A good risotto spreads when plated, so don’t cook your rice too dry. Serve piping hot.