Salmon, Fennel & Pea Risotto
Salmon, Fennel & Pea Risotto
Salmon, Fennel and Pea Risotto
Preparation: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4-6
This is a GUEST RECIPE By Mary Berry from Mary Berry's Foolproof Cooking.
Cooking time: 10 to 30 mins
Serves 4-6
This is a GUEST RECIPE By Mary Berry from Mary Berry's Foolproof Cooking.
However, I have tweaked this, added more veg and fish and all I can say
is this is absolutely delicious - probably one of the best risottos in my collection -
I do hope you try this one, you won't be disappointed
Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy. I had to include this because each time we discover something delicious and a real success, then these great recipes need to be passed on and shared.
IngredientsRisotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy. I had to include this because each time we discover something delicious and a real success, then these great recipes need to be passed on and shared.
750ml/1 pint 6fl oz hot fish or vegetable stock (I used two vegetable stock cubes)
2 tbsp olive oil
Large knob of unsalted butter
2 fennel bulbs , trimmed and finely chopped
1 Spanish onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
300g arborio or risotto rice
300ml/10fl oz dry white wine
150g/5½oz frozen petits pois
½ lemon, juice only
4 x salmon fillets, skinned and broken up into pieces when cooked (before serving)
3 tbsp full-fat crème fraîche
3 sprigs fresh tarragon, coarsely chopped or one tablespoon dried tarragon
30g/1oz Parmesan, grated, plus extra for sprinkling
salt and freshly ground black pepper
AND THIS IS WHAT YOU DO...
1. Pre-heat the oven to 190C.
2. Pour freshly boiling water onto two crumbled vegetable stock cubes and set aside.
3. Pour the oil into a large oven proof casserole dish and heat this on the hob on a medium-high heat.
4. Add the fennel and onion and fry for about 4 minutes, or until softened, but not browned, stirring often.
5. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.
6. Pour the wine into the stock, stir and add to the rice and simmer, stirring continuously keeping about 200 mls to one side.
7. Put the lid onto the casserole dish and place the risotto into the oven for 15–20 minutes.
8. Remove from the oven and now add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes.
9. Add the salmon fillets, crème fraîche, tarragon and remaining stock.
10. Stir, put the lid back on and return to the oven for a further 5 - 7 minutes and continue to cook until the salmon is just cooked. (Do not overcook the fish).
11. Season to taste with salt and pepper and serve immediately, sprinkled with parmesan.
RECIPE TIPS
It is important to add the stock when it is hot. If you add cold stock the mixture will take too long to boil and the rice will be overcooked.
It is important to serve risotto as soon as it is cooked, as it doesn’t keep well on the heat – it becomes soggy.