Salmon, pea and lemon Risotto topped with a poached egg

Updated at: Sun, 10 Dec 2023 09:38:08 GMT

Step 1

Set to sauté H5 - melt a little butter and oil in the pot and fry onion until soft - add rice and stir until coated - add garlic and fennel seeds and stir to release aroma of fennel - add stock and wine or stock pot- stir and switch to steam setting for 16 minutes - close lid and press start.

Step 2

Add salmon to foil with some slice lemons and juice and some seasoning- wrap in foil and set aside - grease 2 small pots or ramekins and crack in your eggs and add a sprinkle of black pepper

Step 3

When count down gets to 7 minutes - open lid, add a rack and put your salmon to one side on the rack. Close lid - when time gets to 4 minutes from the end - add your eggs to the rack and finish cooking.

Step 4

Remove eggs and salmon and set aside - remove rack and stir half of Parmesan through rice mixture together with a knob of spread your peas salmon and lemon juice and zest. Close lid and let peas sit to warm through.

Step 5

Dish up and place the poached eggs on top and split open so the yoke mingles in with the rice and sprinkle over remaining Parmesan. 😋

1 liked

0 disliked