Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 2 as a main
2x Cooked or Smoked Flaked Salmon Fillets
100g Frozen Peas
150g Risotto Rice
320ml Vegetable Stock
½ Adam’s Original Dried Ring of Fire Chilli, finely sliced (use a whole chilli if you like it hot)
1x Onion, finely diced
1x Garlic Cloves, crushed
A few sprigs of Fresh Dill, chopped
A few sprigs of Fresh Parsley, chopped
A pinch of Fresh Samphire (recommended, not required)
A Splash of White Wine (recommended, not required)
Juice of ½ Lemon
3 tbsp Creme Fraiche
Parmesan Shavings, to serve
Salt and Pepper, to season
Pea Shoots, to garnish
Warm the Adam’s Original Rapeseed Oil in a wok over a high heat. Add the diced onion, crushed garlic and sliced dried chilli and stir for a minute, until starting to brown.
Add the uncooked risotto rice to the wok and coat in the oil, onion and garlic mixture.
After another minute or so, add the vegetable stock and splash of wine to the wok and mix everything together. Reduce the heat to medium and leave this to simmer away, stirring occasionally, for approximately 20 minutes or until the majority of the stock has been absorbed by the risotto rice.
Add the frozen peas, pinch of samphire, fresh dill and parsley, cooked flaked salmon fillets and lemon juice to the wok and slowly mix into the risotto base. Keep this over a medium heat for a further 5 minutes then stir in the crème fraiche.
Season to taste with the salt and pepper then garnish with some parmesan shavings and pea shoots.
No tuck in and enjoy an abundance of summer flavours in this healthy yet indulgent dish.