Salmon and Pea Risotto
2 tbsp olive oil
1 onion, finely chopped
225g/8oz/1 cup arborio rice
grated zest of 1 lemon
175ml/6fl oz/¾ cup white wine
900ml/1½ pints/3⅔ cups hot fish stock
450g/1lb salmon fillet
250g/9oz asparagus, trimmed
4 tbsp crème fraîche
125g/4oz/1 cup frozen peas
salt and ground black pepper
4 tbsp freshly grated Parmesan
1 Heat the oil in a large frying pan over a low heat and cook the onion for 5 minutes, stirring occasionally, until softened.
2 Stir in the rice and lemon zest and cook for 1 minute or until the rice is glossy. Add the wine and 2 ladlefuls of hot stock, then arrange the salmon, cut into four pieces, on top. Cover and simmer for 10 minutes, adding stock as needed, or until the salmon is just cooked. Remove the salmon from the pan, discard the skin and bones and flake the flesh. Set aside.
3 Simmer the rice for 15 minutes, uncovered, adding more stock and stirring frequently, until it is soft and creamy.
4 Meanwhile, cook the asparagus in a pan of boiling water for 2 minutes. Drain well, then add to the pan with the crème fraîche and peas. Cook for 3 minutes. Season to taste.
5 Cool and freeze, or serve with the salmon in bowls, sprinkled with Parmesan.