Lemony pea and rocket risotto with salmon steaks
- August 2004
- Serves 2
- Hands on time 35 mins
The lemon-scented pea and rocket risotto adds a lovely citrus twist to this simple salmon fillet recipe. It would also work well with some firm, white fish.
For something a little different, give these lemon risotto cakes with smoked salmon a go.
- Gluten-free recipes
- 37g (16.5g saturated)
- 89g (5.2g sugars)
- 40g butter
- 1 onion, chopped
- 200g risotto rice
- 100ml white wine
- Finely grated zest of 1 lemon
- 750ml-1 litre hot vegetable stock
- 100g frozen peas
- 50g bag wild rocket leaves
- 25g Parmesan, grated, plus shavings to serve
- 2 sustainably-sourced salmon fillets
- Melt half the butter in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for 1 minute then add the wine and lemon zest. Bubble, stirring, until the wine has evaporated.
- Add a ladleful of hot stock and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender – about 20 minutes. Add the peas with the last ladlefuls. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan. Season.
- Meanwhile, heat a non-stick frying pan and cook the salmon for 2-3 minutes on each side. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.
Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.
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