Poached Salmon and Pea Risotto

Not bragging but this is seriously delicious! (Yes, I'm bragging!) Try this classic dish tonight. Creamy rice and tender salmon from pan to plate in no time!

Ingredients:

13 oz (400g) salmon fillets

2 tbsps olive oil

2 tbsps butter

1/2 red onion, diced

2 tsps minced garlic

2 cups arborio rice

1/2 cup white wine

4 1/2 cups chicken broth (for risotto)

zest of 1/2 a lemon

2 tbsps fresh lemon juice

1 cup frozen peas

2 tbsps finely shredded carrot

2 cups chicken broth (for salmon)

salt and pepper to taste

1/4 cup parmesan reggiano

2 tbsps butter

handful of spinach, chopped

Start the risotto by heating the olive oil and butter in a large skillet. Sauté the onion until softened but not browned then add the garlic for 1 minute. Add the rice and stir to coat and toast very lightly. Bring the heat up then add the wine and cook until absorbed. Stir in 2 cups of broth, lemon zest and juice, reduce heat to a simmer and cover for 10 minutes. Add 2 1/2 cups broth and cook the rice until it is tender and the broth is absorbed. Remove from heat and add the peas, carrot, spinach, butter and parmesan reggiano. Stir and cover to keep warm while you poach the salmon.

In a large frying pan bring 2 cups of broth to a boil. Add the salmon and simmer for about 5 minutes or until it easily flakes. Break into chunks and remove pan from heat.

Plate the risotto then use a slotted spoon to lift pieces of salmon from the broth and lay them over the rice. Salt and pepper to taste.

Serves 4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂