Ingredients
- 2 litres chicken or vegetable stock Have a bit extra just in case. Don't use fish stock as it will be too strong
- 1 tbsp rapeseed or olive oil
- 4 shallots - finely chopped or a medium leek finely chopped
- 2 garlic cloves garlic cloves - finely chopped
- 30 g unsalted butter
- 400 g arborio rice
- 175 ml White wine
- small bunch lemon thyme Add a few sprigs when cooking the rice, reserving the remaining leaves to add at the end of cooking
- 110 g frozen peas
- 4 boneless skinless salmon fillet, cut into bit size cubes
- 30 g Scottish cheddar - grated Barwheys or Isle of Mull cheddar are perfect
- zest of half a lemon
- 4 spring onions finely sliced
- freshly ground black pepper
Servings: People
Instructions
- Bring the stock to the boil.
- Heat the oil in a wide heavy based pan - add the shallots and garlic and cook for a few minutes without colouring.
- Increase the heat, add half of the butter and when melted add the rice and stir until all the grains are coated and warm.
- Add the wine and stir until absorbed. Add the sprigs of thyme.
- Start adding the stock, ladle by ladle, allowing each ladle to be absorbed into the rice.
- After about 10 minutes add the diced salmon and continue cooking - stirring gently to avoid breaking up the salmon.
- Add the lemon zest, the remaining butter, cheese and thyme leaves - stirring very gently to incorporate all the ingredients.
- Scatter over the spring onions and remaining thyme leaves along with a grinding of freshly ground black pepper.
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