Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

20g (¾oz) butter, plus a little extra
1tsp olive oil
4 shallots, finely chopped
150g (5oz) risotto rice
130ml (4½fl oz) dry white wine
700ml (1¼pt) hot vegetable stock, kept simmering
250g (9oz) frozen peas
25g (1oz) Parmesan, finely grated
10tsp Sacla’ Coriander Pesto
4 pieces salmon fillet

Instructions

Heat your oven to its hottest. Heat the butter and the oil in

a saucepan, and add the shallots. Soften for 5 minutes over a

medium heat, then add the rice. Coat well in the butter and oil,

and fry for a further minute. Turn up the heat, add the wine and

let it bubble until it has almost disappeared.

Add the hot stock a ladleful at a time, over a medium heat,

stirring constantly and waiting until each ladle has been

absorbed before adding another one.

When the rice is tender, add the frozen peas and half the

Parmesan, and continue to stir for a couple of minutes. Stir

in 2tsp pesto and a knob of butter; cover and leave to stand.

Put the salmon fillets on an oiled baking sheet. Top each

with 2tsp Sacla’ Coriander Pesto and bake for 5 to 8 minutes.

Serve with the risotto and top with pea shoots, if liked.