Garden Pea Risotto with Smoked Salmon Recipe

Garden Pea Risotto with Smoked Salmon Photo: Jackie Cameron

“A delicious creamy, garden-fresh pea risotto with a portion of smoked salmon, a light drizzle of a lemon-infused olive oil and freshly-ground black pepper.”

— Jackie Cameron

Garden Pea Risotto with Smoked Salmon

Yields : 4 portions

Ingredients:

Extra:

• 220g about Salmon Rosette (on average 55gr per person)

• Pea shoots or any herb garnish

• Olive Oil, drizzle

• Black Pepper

Vegetable Stock:

• 2 (300gr) Onions, peeled, cut in ¼

• 3 (12gr) Garlic Cloves

• 2 (367gr) Carrots, peeled, cut roughly

• 2 (92gr) Leeks cut into chunks

• ¼ (160gr) Celery, cut into chunks

• 2 Bay Leaves

• 1sprig Fresh Thyme

• 10 Whole Black Peppercorns

• 2L Water

Method:

1. Bring to the boil, turn down and allow simmering for 20 minutes

2. Strain and discard solids, place the liquid back into the pot on the heat

Pea Puree:

• 250gr Frozen Peas

Method:

1. Blanch the peas in boiling water, until just soft

2. Strain, blend, add 62.5ml water and blend very well. Strain through a sieve again and set aside

Risotto

Ingredients:

• 35g salted Butter

• 30ml sunflower Oil

• 160g Onion, chopped

• 2 (8g) Garlic, crushed

• 160g Risotto Rice

• 250ml White Wine

• Vegetable Stock

• Pea Puree

Method:

1. Before you start making the risotto make sure vegetable stock is on the heat

2. In a heavy based pot place the butter and oil amount

3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour

4. Add the risotto; make sure all the granules are covered with a layer of oil

5. Add the white wine, stirring all the time till the liquid is reduced

6. Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.

7. Finish with pea puree, season very well and serve with extras

Please post your comments and any food-related questions below. I look forward to hearing from you.