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Smoked salmon Risotto Recipe

Smoked Salmon & Green Pea Risotto

Serves 4


1 tablespoon olive oil
2 garlic cloves finely chopped
Salt and freshly ground pepper
125ml dry white wine
1.5 litres of chicken or fish stock
3 tablespoon butter
1 onion finely chopped
400g medium grain rice
250g diced salmon
300g petit pois
Squeeze of lemon juice to serve
50g parmesan


Melt 2 tablespoons of butter with oil
Cook onion and garlic until golden. Add rice and stir for 2 minutes.
Add hot stock and wine 125ml at a time, stirring constantly to make sure the liquid has been absorbed before adding more.
After about 10 minutes, add salt and pepper to taste.
When rice is just tender, stir in peas and salmon.
Remove from heat and stir in remaining butter and parmesan.

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