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.
- 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
Pour stock into a medium saucepan. Bring to a slow simmer on medium. Keep warm.
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.
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.
Remove from heat. Mix butter, zest, juice and tarragon through. Season. Cover and set aside 2 mins.
Flake salmon over rice and serve with lemon wedges.
Photo: Rob Shaw/bauersyndication.com.au