The taste of authentic Italian risotto, without the fuss!
- 3 tbs unsalted butter
- 340g frozen peas
- 4 tbs freshly grated Parmesan
- 30ml extra virgin olive oil
- 1 small onion, peeled and very finely chopped
- 1 clove garlic, peeled and crushed
- 3 tbs chopped flat-leaf parsley
- 240g arborio rice
- 1½ litres vegetable stock
- 350g hot smoked salmon
- ½ lemon
- Soft herbs, to garnish
In a small saucepan, melt ¼ of butter over low heat. Add a third of the peas and sauté until tender, 1 to 2 minutes. Transfer to a blender and add a further ¼ of the butter and ¼ of the Parmesan. Process until smooth and set aside until required. In a large pot, combine remaining butter with the olive oil and place over medium-low heat. When the butter has melted, add onion and garlic and sauté for 3 minutes, then add a third of the parsley. Add rice and stir until grains are well coated with butter. Pour in the broth, stir well, cover and reduce heat to low and simmer for 5 minutes, add reserved pea purée, remaining peas and simmer for a further 10 minutes or until rice is cooked. Remove from heat and allow the mixture to sit covered for 10 minutes. Then stir in remaining Parmesan and parsley. Ladle into bowls, strew with salmon, spritz with lemon and scatter with herbs.
Serves 4
