Salmon Risotto With Dill & Lemon

Name: Salmon Risotto With Dill & Lemon
Ingredients: 3 tablespoons extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon lemon zest, finely chopped; 1 zucchini, sliced into rounds; 1 cup arborio rice; 1/2 cup white wine; 2 cups vegetable stock or 2 cups chicken stock; 1 tablespoon fresh dill, roughly chopped; 1 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 1/3 cup frozen green pea, thawed; 7 ounces canned alaskan red salmon; 1 tablespoon lemon juice; 1/3 cup parmesan cheese, finely grated

15 ingredients

1 steps

Ingredients

3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon lemon zest, finely chopped
1 zucchini, sliced into rounds
1 cup arborio rice
1/2 cup white wine
2 cups vegetable stock or 2 cups chicken stock
1 tablespoon fresh dill, roughly chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/3 cup frozen green pea, thawed
7 ounces canned alaskan red salmon
1 tablespoon lemon juice
1/3 cup parmesan cheese, finely grated

Directions

1

HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.