Coriander Salmon with Pea Risotto

Name: Coriander Salmon with Pea Risotto
Prep time: THMS
Cook time: THMS
Ingredients: 20g butter, plus a little extra; 1 tsp. olive oil; 4 shallots, finely chopped; 150g risotto rice; 130ml dry white wine; 700ml vegetable stock, kept simmering; 250g frozen peas; 25g parmesan, finely grated; 3 tbsp. Sacla’ Fresh Coriander & Chilli Pesto; 4 fillets salmon; Pea shoots to serve

This superb risotto recipe has to be tried to be believed. Served with baked salmon fillets topped with our zesty Sacla’ Coriander Pesto, there is a beautiful contrast between the fragrant fish and the creamy rice.

Cook Time

40 mins

Serves

Ingredients

20g butter, plus a little extra
1 tsp. olive oil
4 shallots, finely chopped
150g risotto rice
130ml dry white wine
700ml vegetable stock, kept simmering
250g frozen peas
25g parmesan, finely grated
3 tbsp. Sacla’ Fresh Coriander & Chilli Pesto
4 fillets salmon
Pea shoots to serve

How to make the recipe

Step 1

Preheat oven to its hottest setting

Step 2

Heat the butter and oil in a saucepan and add the shallots

Step 3

Soften for 5 minutes over a medium heat, then add the rice

Step 4

Coat rice well in the butter and oil and fry for a further minute

Step 5

Turn up the heat, add the wine and let it bubble until it has almost evaporated

Step 6

Add the stock a ladleful at a time, over a medium heat, stirring constantly and waiting until each ladle has been absorbed before adding the next

Step 7

When the rice is tender, add the frozen peas and half the Parmesan, and continue to stir for a couple of minutes

Step 8

Stir in Sacla' Fresh Coriander Pesto and a knob of butter, cover and leave to stand

Step 9

Top each salmon fillet with 1 tsp Fresh Coriander Pesto, place on an oiled baking sheet and bake for 5-8 minutes

Step 10

Serve with the risotto and top with pea shoots