G - Salmon & Sugar Snap Risotto

Updated at: Thu, 17 Aug 2023 14:10:32 GMT

Step 1

Boil a kettle. Peel and finely dice the brown onion. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-low heat. Once hot, add the diced onion with a pinch of salt and cook for 6-7 min or until softened but not coloured.

Step 2

While the onion softens, peel and finely chop (or grate) the garlic. Dissolve the veg stock mix in 800ml boiled water

Step 3

Once the onion has softened, stir the arborio rice and chopped garlic to the pan, stirring to coat the grains of rice in the oil. Add 1/3 of the vegetable stock and stir continuously with a wooden spoon until it has absorbed into the rice. Continue to add the stock, a ladle at a time, stirring for 30-35 min, until all the stock is absorbed and the rice is cooked.

Step 4

Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of vegetable oil. Once hot, add the salmon, skin-side down with a pinch of salt. Cook for 3-4 min on each side or until cooked through and easy to flake. Once cooked, peel the skin off the salmon and discard it. Flake the cooked salmon gently with a fork and keep warm.

Step 5

Slice the lemon into quarters. Halve the sugar snap peas. Chop the chives finely. Grate the cheddar cheese.

Step 6

Add the chopped chives, 2 tbsp olive oil, a pinch of salt and the juice of 1 lemon wedge to a pestle & mortar. Grind everything until you're left with a green oil – this is your chive oil.

Step 7

Once the rice is almost cooked, add the halved sugar snaps to the pan and cook for 2-3 min further. Remove the cooked risotto from the heat and stir through the grated cheese with a very large knob of butter. Add the juice of 2 lemon quarter[s] and season very generously with pepper – this is your sugar snap risotto. Tip: Add a splash more water if your risotto is looking a little dry! Serve the sugar snap risotto in bowls, topped with the flaked salmon and a drizzle of chive oil. Garnish with a lemon wedge. Enjoy!

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