Pea and mint risotto with flaked salmon
This vibrant, velvety risotto combines tender rice with sweet green peas and the refreshing aroma of fresh mint. Enriched with double cream, butter, and a splash of white wine, every spoonful is luxuriously creamy and comforting. Serve immediately for the ultimate silky texture.
Ingredients
- Olive Oil15 ml
- White wine50 ml
- Chicken stock600 ml
- Double cream30 ml
Instructions
6 steps- 1
Heat the oil in a large saucepan. Add the onion and garlic and fry gently for three minutes or until the ingredients have softened but not coloured.
- 2
Add the rice to the saucepan and stir well for 2-3 minutes, oruntil the grains turn translucent.
- 3
Add the wine to the saucepan and turn up the heat. Cook for 1-2 minutes, or until the wine has been absorbed.
- 4
Gradually add the hot chicken stock to the saucepan, a ladleful at a time and stir continuously, only adding the next ladleful of stock when the rice has fully absorbed the previous ladleful. Cook until all the stock has been absorbed and the rice is slightly al dente.
- 5
Add the peas, fresh mint, double cream and butter. Season with salt and freshly ground black pepper and mix well. Cover with a lid and leave to cook for 2-3 minutes.
- 6
To serve, spoon the rice into a bowl and place the salmon flakes on top.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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