Salmon Risotto With Dill Lemon

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From mediterrasian cooking - absolutely delicious

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Steps

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Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes.

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Add the garlic , lemon zest and zucchini and cook for another 3 minutes.

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Add the rice and cook for a minute , stirring to coat the rice grains with oil.

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Pour in the wine and stock , add the dill , salt and pepper and bring to the boil.

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Cover with a lid , reduce the heat to low and cook for 18 minutes.

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Add the peas and salmon on top and cook , covered , for another 2 minutes.

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Stir in the reserved tablespoon of olive oil , the lemon juice and cheese and mix until well combined.

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Ingredients

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extra virgin olive oil, onion, garlic cloves, lemon zest, zucchini, arborio rice, white wine, vegetable stock, dill, sea salt, fresh ground black pepper, frozen green pea, red salmon, lemon juice, parmesan cheese