Tarragon, Pea & Salmon Risotto

Tarragon is an excellent pairing with both peas and salmon, making this creamy rice Italian risotto a simple and healthy dish to cook for the family.

Yield: 4 Servings
Prep Time: 15 mins
Cook Time: 25 mins
Difficulty Level: 1/5

Ingredients

• 5 cups chicken stock
• 1 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cups Arborio risotto rice
• ½ cup dry white wine
• 1 cup frozen peas, thawed
• 40 g butter, chopped
• 1 lemon, zest, juice, plus wedges to serve
• ½ bunch tarragon leaves
• 125 g, hot smoked salmon, flaked

Steps

01. Pour stock into a medium saucepan. Bring to a slow simmer on medium. Keep warm.

02. In a large heavy-based saucepan, heat oil on medium. Saute onion 3-4 mins, until tender. Add rice, stirring 1 min, to coat well in oil.

03. Mix in wine, cook 1 min until absorbed. Add hot stock, 1 cup at a time, stirring until liquid is absorbed and rice is tender, 15-20 mins. Stir peas through.

04. Remove from heat. Mix butter, zest, juice and tarragon through. Season. Cover and set aside 2 mins.

05. Flake salmon over rice and serve with lemon wedges.

Photo: Rob Shaw/bauersyndication.com.au